Anti Inflammatory Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately add to your regular rotation. The filling is a simple toss of shredded chicken, crisp cucumber, celery, and a generous handful of fresh dill and chives — all brought together by a zesty olive oil and lemon dressing with a subtle kick of ground ginger. Every single ingredient here is doing real work: extra-virgin olive oil and fresh lemon juice are well-known for their anti-inflammatory properties, while ginger adds another layer of that same benefit without overpowering the clean, herby flavor. Butter lettuce cups keep things light and grain-free, making this a naturally wholesome choice that doesn't require any swaps or substitutions. The whole thing comes together in one mixing bowl, which means minimal cleanup and maximum payoff. Serve them on a platter at a gathering or just spoon them together for a quick weeknight meal — either way, they look far more impressive than the effort involved.
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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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