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Bang Bang Chicken Cucumber Roll
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Bang Bang Chicken Cucumber Roll

25 minServes 1Nutri-Score B€€
from @recipesbyvictoria118 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • chicken breast (cooked and shredded)Meat150 g
  • cucumber (sliced into thin ribbons)Produce1 piece
  • Greek yogurt (plain, low fat)Dairy60 g
  • srirachaPantry15 ml
  • honeyPantry5 ml
  • soy saucePantry10 ml
  • rice vinegarPantry10 ml
  • garlic (grated)Produce1 piece
  • sesame oilPantry5 ml
  • spring onion (finely sliced)Produce1 piece
  • sesame seeds (toasted)Nuts & seeds5 g

per serving

Nutrition

448kcal

Carbs
22 g
Proteins
63 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Peeler

step by step

Method

  1. Cook and shred the chicken

    • Season the chicken breast and cook it in a frying pan until golden and cooked through.
    • Let it rest briefly, then shred it with two forks.
    Step 1

  2. Make the bang bang sauce

    • Mix the Greek yogurt, sriracha, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a bowl until smooth.
    Step 2

  3. Prepare the cucumber ribbons

    • Use a peeler to slice the cucumber lengthwise into thin ribbons.
    • Pat them dry so the roll stays crisp.
    Step 3

  4. Assemble the roll

    • Lay the cucumber ribbons overlapping on a board or sheet of wrap.
    • Spread the shredded chicken along one side and drizzle with the bang bang sauce.
    • Roll tightly, then top with more sauce, spring onion and toasted sesame seeds.
    Step 4
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