Emulsifier Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you want to make on a warm afternoon when you need something light but genuinely satisfying. The filling combines tender shredded chicken with crisp cucumber, celery, and a generous handful of fresh dill and chives, all tossed in a zippy lemon-olive oil dressing that pulls everything together beautifully. What makes this recipe so clean is that the dressing is built entirely from whole, recognizable ingredients — extra-virgin olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — with absolutely nothing added to bind or stabilize it artificially. For anyone navigating labels and trying to avoid hidden additives in store-bought dressings and sauces, this from-scratch approach is a genuine relief. Butter lettuce leaves do the heavy lifting as edible cups, keeping things naturally light and completely free of processed wrappers or bread. The result is a platter that looks impressive, tastes incredibly fresh, and comes together with minimal effort. Serve them immediately for the best crunch, and don't skip the extra lemon zest on top — it makes every bite pop.
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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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