Barley Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of appetizer or light meal that disappears from the platter before you even sit down. Tender shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-ginger vinaigrette that ties everything together beautifully. The whole thing gets spooned into cool butter lettuce cups, which act as the perfect edible vessel — no bread, no grains, no fillers of any kind. That naturally grain-free approach is exactly what makes this recipe such a reliable choice when you need to avoid barley and similar ingredients that can sneak into store-bought dressings, marinades, or processed proteins. Every single component here is whole and straightforward, so there's no guesswork about what's actually in your food. The lemon zest garnish adds a little pop of color and an extra hit of citrus that makes these look as good as they taste. Whether you're serving a crowd or just meal-prepping a quick lunch, this one is genuinely hard to beat.
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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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