These bite size treats are a perfect appetizer for a party. As if my bacon wrapped poppers weren’t fun enough, here’s a more refreshing crowd favorite. Do you have leftover chicken? Season it and use in this recipe. There’s nothing worse than eating dried chicken five days in a row. Repurpose your leftovers! Oh, and you’ll need a veggie peeler for this recipe to make these rolls.
- 1-2 english cucumbers
- 2 cups shredded rotisserie chicken
- 1 very ripe avocado, mashed
- 1/3 cup diced sundried tomato
- 3 oz. goat cheese (omit for paleo)
- S&P to taste
Mash the avocado with shredded chicken. Dice sundried tomatoes and add to chicken mixture. Add additional seasonings if you wish.
Cut a cucumber in half. It’s harder to peel the entire cucumber evenly then cut the slices than it is to cut it in half first. Peel each of the halves of the cucumber longways with a potato peeler. Discard the first couple of peels as it will be all green or not wide enough.
Note: You may need more than one cucumber depending on how many seeds it has. English cucumbers generally have less seeds so you can make more rolls. Do not discard the middle because you can always add it to salads!
When you start to see seeds stop peeling. Then rotate the cucumber and peel on the other side. Otherwise you’ll have a soggy roll with holes in it.
Spoon a dollop of goat cheese toward the end of the cucumber. Add a heaping teaspoon of chicken mixture. Roll the cucumber tightly and secure with a toothpick.
Note that cucumbers hold a lot of moisture. So you don’t want to make these too far I’m advance. The longer they sit out, the more moisture they will lose. But don’t worry. These go fast!
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