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Add 1 lb cooked, shredded chicken to a bowl.
Finely dice ½ red onion and soak it in 2 cups of water for 10 mins to mellow the flavor, then drain and add to the bowl.
Chop a handful of fresh cilantro, cube 1 avocado, and toss into the bowl.
For the dressing, process: 5 tbsp cottage cheese, 3 tbsp mayo, 1 tbsp onion powder, juice of 3 large limes, a handful of cilantro, a generous couple pinches salt & pepper. Taste and adjust as you like.
Lay the thinly sliced English cucumber on parchment paper, slightly overlapping by about ⅓.
Pat the cucumber dry with a paper towel.
Spread 2 tbsp of whipped cream cheese over the cucumber slices.
Add 4 oz of the chicken salad at the bottom, leaving space on all sides. Top with onion & avocado.
Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight.
Slice with a sharp knife, then top with EBTB and chipotle hot sauce.