Mediterranean Chicken Salad Cucumber Rolls

Ingredients (raw weights)

• 420 g chicken breast, cooked (roasted)
• 75 g onion, raw
• 45 g Kalamata olives, as sold
• 27 g sun-dried tomatoes in oil, drained
• 30 g green onion/scallion, raw
• 10 g fresh cilantro, raw
• 10 g fresh mint, raw
• 245 g Greek yogurt, plain, nonfat, as sold
• 41 g mayonnaise, regular, as sold
• 8 g garlic, raw
• 45 g lemon juice, as sold
• 1 g oregano, dried, dry
• 2.7 g chili powder, dry
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 1600 g cucumber, raw
• 76 g whipped cream cheese, as sold

Steps

1. 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.
2. 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.
3. 4.If you are rolling it up into a lowcarb cucumber roll, thinly slice 1 large English cucumber using a peeler or mandoline.
4. 5.Lay the cucumber strips onto parchment paper, slightly overlapping them by about 1/3 to form a rectangle.
5. 6.Pat the cucumbers dry with a paper towel so everything stays tight when rolling.
6. 7.Spread about 2 tbsp whipped cream cheese (or thick greek yogurt) across the cucumber base.
7. 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.
8. 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.