Ingredients: |
Ingredients: 3 cups cooked shredded or diced chicken breast
1/2 cup of finely diced red onion
1/3 cup finely chopped Kalamata olives
1/4 cup chopped sundried tomatoes
2 thinly sliced scallions
A generous handful of chopped cilantro and mint
Dressing:
1 cup plain Greek yogurt
3 tbsp mayo
2 garlic cloves
zest and juice of 1 large lemon
1 tsp oregano
1 tsp chili flakes, salt, and black pepper
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Directions: |
Directions:1.Add 3 cups cooked shredded or diced chicken breast to a large bowl. Add 1/2 finely diced red onion, 1/3 cup finely chopped Kalamata olives, 1/4 cup chopped sundried tomatoes, 2 thinly sliced scallions, and a generous handful of chopped cilantro and mint.
2.In a blender or food processor, add 1 cup plain Greek yogurt, 3 tbsp mayo, 2 garlic cloves, zest and juice of 1 large lemon, 1 tsp oregano, 1 tsp chili flakes, salt, and black pepper. Blend until smooth and creamy.
3. Pour the dressing over the chicken mixture and toss really well. Taste and adjust lemon, salt, or herbs however you like. Let it sit 10–15 minutes if you can.
4. Now, you are rolling it up into a cucumber roll; thinly slice 1 large English cucumber using a peeler or mandoline.
5. Lay the cucumber strips onto parchment paper, slightly overlapping them by about 1/3 to form a rectangle.
6. Pat the cucumbers dry with a paper towel so everything stays tight when rolling.
7. Spread about 2 tbsp whipped cream cheese (or thick Greek yogurt) across the cucumber base.
8. Add about 4oz of the Mediterranean chicken salad toward the bottom, leaving space around the edges. Top with a few extra avocado slices or herbs if you want.
9. Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it like sushi with a sharp knife and finish with everything bagel seasoning, chili flakes, and a drizzle of hot sauce if you like heat. |
This recipe for Cucumber chicken salad rolls - 40 grams of protien is from