Hazelnut Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and impossibly easy to pull together, these little lettuce cups are the kind of appetizer that disappears from the platter before you've even finished arranging them. 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 that ties everything together beautifully. Butter lettuce leaves act as the perfect edible vessel — cool, tender, and just sturdy enough to hold a generous scoop of filling without falling apart. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, wholesome components you can feel good about. The dressing comes together with a quick whisk, and the whole assembly is straightforward enough for a weeknight yet polished enough for a dinner party spread. A final scatter of lemon zest and fresh dill sprigs makes them look like something from a restaurant menu with almost zero extra effort.
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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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