Cashew Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little lettuce cups are the kind of appetizer or light meal that disappears fast at any table. 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 dressing is whisked together from scratch using olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — nothing processed, nothing hidden, just clean and vibrant flavor. Butter lettuce leaves act as the perfect edible vessel, adding a cool crunch that plays off the herby, citrusy filling. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and any nut-based sauces or creamy substitutes that often sneak into similar dishes. Everything here is straightforward and whole-ingredient, so you can serve these with total confidence. They come together quickly and look stunning on a platter, making them just as at home at a dinner party as they are for a casual weeknight bite.
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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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