Almond Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you find yourself making on repeat once you realize how effortless they are. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that ties everything together beautifully. The ground ginger in the dressing adds just enough warmth to keep the flavor interesting without overpowering the herbs. Butter lettuce leaves do double duty as both vessel and ingredient — their natural cup shape holds the filling perfectly, and they add a cool, delicate crunch with every bite. Every single component here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden nut-based oils or fillers sneaking into your meal. These are ideal for a light lunch, a party appetizer, or an easy weeknight dinner that feels a little more special than it has any right to be. Finish them with a little extra lemon zest and a few dill sprigs and they look as good as they taste.
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Learn more →Ingredients
4 servings
For the filling
- 2 cups cooked chicken breast, shredded or finely chopped
- ½ cup cucumber, finely diced
- ¼ cup celery, finely diced
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground ginger
- ¼ tsp fine sea salt, or to taste
For serving
- 12 small butter lettuce leaves, separated and patted dry
- 1 tsp lemon zest, for garnish (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, ground ginger, and sea salt until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the shredded chicken, cucumber, celery, fresh dill, and chives.
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