Citric Acid 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. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy olive oil vinaigrette built around fresh lemon juice and zest — so every bite is clean, herby, and satisfying. For anyone navigating a citric acid sensitivity, the tricky part with recipes like this is usually the processed condiments and bottled dressings that sneak in additives under vague labeling. Here, the dressing is made entirely from scratch with whole, recognizable ingredients, so you know exactly what's going into it. The ground ginger adds a subtle warmth that rounds out the lemon without overwhelming it, and the butter lettuce cups keep everything light and naturally low-fuss. They come together quickly, look gorgeous on a platter, and work just as well for a casual lunch as they do for entertaining.
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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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