Black Pepper Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately want to put on repeat. Tender shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-ginger vinaigrette that pulls everything together beautifully. The dressing leans on fresh lemon juice, lemon zest, and a touch of ground ginger for warmth — no black pepper needed, and honestly, you won't miss it for a second. Butter lettuce cups make the perfect edible vessel: cool, slightly sweet, and sturdy enough to hold a generous scoop of filling without falling apart. For anyone navigating a sensitivity to black pepper, this recipe is a genuine find because the heat and complexity usually provided by pepper are replaced naturally by ginger and the brightness of citrus. Everything comes together in one mixing bowl with a quick whisk and a toss, making this as easy as it is impressive on a platter. Serve them immediately for the best crunch, and don't skip the extra dill sprigs — they make the whole thing look as good as it tastes.
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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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