To make the tzatziki, peel one of the cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard. Using the large holes of a box grater, shred the cucumber into a strainer set over a bowl. Sprinkle with a large pinch of salt and let drain for 15 minutes.

Using a mandoline, cut the remaining two cucumbers lengthwise into thin strips. Set aside.

In a bowl, mix together the strained shredded cucumber with the yogurt, lemon juice, 2 teaspoons of the mint, 2 teaspoons of the dill, garlic and salt and pepper to taste. Set aside.

Lay 2 of the cucumber strips, side by side and overlapping halfway, on a flat surface. Spread the tzatziki mixture down the center of the cucumber strips. Place crosswise a few pieces of the roasted chicken, bell pepper strips and carrots, allowing the filling to overhang the edge of the strips by about ½ inch. Roll up the cucumber until the filling is enclosed. Cut the roll crosswise into halves and place each half, cut side down, on a serving plate. Repeat with remaining cucumber strips and filling. Garnish with micro arugula or fresh herbs and serve.