Eosinophilic Esophagitis Friendly 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. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette with a hint of ground ginger — every bite is clean and vibrant. Butter lettuce stands in as the wrap, which keeps the whole dish free from grains and common trigger ingredients that can make eating out or grabbing packaged food such a challenge for people managing eosinophilic esophagitis. The ingredient list is refreshingly short and straightforward, with nothing hidden or processed — just whole foods you can easily verify and trust. That lemon-ginger dressing is genuinely craveable, and the fresh herbs make the filling feel a little special without adding any complexity to the prep. Serve them on a platter and they disappear fast, whether you're feeding yourself or a crowd.
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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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