BHA & BHT Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately add to the regular rotation. Shredded chicken gets tossed with crisp cucumber, celery, fragrant fresh dill, and chives, then dressed in a zippy homemade vinaigrette of extra-virgin olive oil, lemon juice, lemon zest, and a touch of ground ginger. Everything is made from scratch with whole, recognizable ingredients — no packaged sauces, no processed shortcuts, and no synthetic preservatives hiding in the mix. That matters a lot when you're avoiding BHA and BHT, since those additives tend to sneak into bottled dressings and pre-seasoned proteins. Spooning the filling into cool, cupped butter lettuce leaves keeps things light and naturally gluten-free without any extra effort. The lemon zest garnish is optional, but it adds a little pop of color and an extra hit of citrus that really ties the whole platter together. These are equally at home as a quick weeknight dinner, a party appetizer, or a meal-prep lunch that actually feels special.
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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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