What's the best way to shred chicken for this recipe?

The easiest way is to use two forks to pull the chicken apart while it's still warm. If you're shredding a bigger batch, toss the warm chicken in a stand mixer with the paddle attachment for a few seconds and it'll shred itself.

What can I serve with these Buffalo Chicken Zucchini Roll Ups?

I love pairing them with a fresh salad. My Kale And White Bean Salad is a great match, the cool, crisp greens balance out the spicy buffalo flavour. Or try my Chickpea Halloumi Salad With Quinoa if you want to make it a bigger spread.

Buffalo Chicken Zucchini Roll Ups

Description

These Buffalo Chicken Zucchini Roll Ups taste just like your favourite buffalo chicken dip, rolled up into a cozy, low-carb dinner that’s spicy, creamy and packed with 52 grams of protein per serving.

Ingredients

Units

Zucchini

4 zucchinis
Olive oil spray
Pinch of salt and pepper

Buffalo Chicken Filling

1 1/2 cups shredded cooked chicken (about 1 chicken breast)
1 cup light ricotta cheese
1/4 cup Frank's RedHot sauce
1 garlic clove, minced
1 egg
Salt and pepper, to taste

Other Ingredients

2 to 4 tablespoons Frank's RedHot sauce
1/2 cup shredded mozzarella cheese, for topping (or more as you like)

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Instructions

Preheat the oven to 400°F. Slice the zucchini lengthwise into 1/4-inch thick strips using a mandolin or sharp knife.
Line the zucchini strips onto a baking sheet and spray with some olive oil spray and a sprinkle of salt and pepper.
Bake the zucchini for 10 minutes to soften and release moisture.
Mix the shredded chicken, ricotta, Frank’s RedHot sauce, garlic, egg, salt, and pepper together in a bowl until well combined.
Add a bit of hot sauce to the bottom of an oven-safe pan or baking dish.
Spread filling along each zucchini strip, roll up, and place seam-side down in the pan.
Drizzle a bit more hot sauce over the rolls, then top with the mozzarella cheese.
Bake at 400°F for 10 to 12 minutes, until warmed through and the cheese is melted.

Notes

Use thick, uniform zucchinis so they’re easier to slice evenly and all your rolls come out the same size.
Use a mandolin to slice the zucchini for even slices.
If your ricotta is on the wet side, drain it first so the filling stays thick enough to hold together in the rolls.
Rotisserie chicken shreds easily and makes this recipe quicker to make.
Start with less hot sauce in the baking dish if you’re spice-sensitive, or add extra if you like it spicy.
For a lighter version swap ricotta cheese with cottage cheese.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 500
Sugar: 3g
Fat: 30g
Carbohydrates: 15g
Fiber: 4g
Protein: 52g