Coconut Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of appetizer that disappears from the platter before you even sit down. 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 dressing is built entirely from pantry staples — olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — so there's no guesswork about hidden ingredients sneaking in. Butter lettuce leaves stand in as the perfect edible vessel, adding a cool, delicate crunch that makes every bite feel light and satisfying. This is the kind of recipe where the ingredient list does all the heavy lifting, and the result looks far more impressive than the effort required. Serve them straight away for maximum crispness, and don't skip the extra dill sprigs on top — they make the whole platter look stunning.
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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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