Carrageenan 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-olive oil vinaigrette that ties everything together beautifully. The whole dressing is whisked from scratch — olive oil, fresh lemon juice, zest, a hint of ground ginger, and sea salt — so you know exactly what's going in it, with zero mystery additives or thickeners to worry about. That matters more than you'd think, because carrageenan has a way of sneaking into store-bought dressings and pre-marinated proteins under names most people don't recognize. Spooning the filling into cool, cupped butter lettuce leaves keeps things light and naturally gluten-free, and the presentation looks genuinely impressive with almost no effort. A final scatter of lemon zest and fresh dill sprigs makes these as pretty as they are delicious. Whether you're serving them as an appetizer or a quick weeknight meal, they come together fast and disappear even faster.
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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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