High Fructose Corn Syrup Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately want to add to your regular rotation. The filling is a lively mix of tender shredded chicken, crisp cucumber, and celery, all tossed with a zippy homemade dressing built from olive oil, fresh lemon juice, lemon zest, and a hint of ground ginger. Because every component here is whole and made from scratch, there's no need to scan labels for sneaky sweeteners hiding in bottled dressings or pre-seasoned proteins. Fresh dill and chives do the heavy lifting on flavor, so nothing processed needs to step in. Spooned into cool, cupped butter lettuce leaves, each bite is light but genuinely satisfying — crisp, herby, and a little tangy in the best way. They come together quickly and look stunning on a platter, making them just as at home at a casual lunch as they are at a dinner party spread.
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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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