Chicken Teriyaki Cucumber Roll

Ingredients

• 1 cucumber (large, sliced into thin ribbons)
• 150 g chicken breast (cooked and shredded or sliced)
• 2 tbsp teriyaki sauce
• 30 g light cream cheese (such as Philadelphia Light)
• sesame seeds (for garnish)

Steps

1. 1

   Using a vegetable peeler or mandoline, slice the cucumber into long, thin ribbons.

2. 2

   Lay the cucumber ribbons flat on a clean surface, slightly overlapping each other to create a wide sheet.

3. 3

   Pat the cucumber ribbons dry with a paper towel to remove excess moisture.

4. 4

   Spread a thin layer of light cream cheese across the cucumber sheet.

5. 5

   Prepare the chicken by tossing the cooked shredded chicken with teriyaki sauce until well coated.

6. 6

   Place the teriyaki chicken in a line along one edge of the cucumber sheet.

7. 7

   Carefully roll the cucumber sheet tightly around the chicken filling, starting from the chicken side.

8. 8

   Slice the roll into bite-sized pieces and garnish with sesame seeds before serving.

Notes

The recipe is designed to be high protein and low calorie, approximately 384 calories and 40g of protein per serving as indicated in the video text.

Nutrition per serving

• high-protein
• low-calorie
• sushi-alternative
• healthy-snack
• no-rice
• lunch