Lactose Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately add to your regular rotation. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that pulls everything together beautifully. The dressing is built entirely from olive oil, fresh lemon juice, lemon zest, ginger, and sea salt — no cream, no butter, no dairy of any kind — so it's naturally a great fit for anyone avoiding lactose without any substitutions required. Butter lettuce leaves act as the perfect edible vessel, adding a cool, tender crunch that plays off the herby, citrusy filling. Everything comes together in one large bowl, making cleanup a breeze and the whole process feel effortless. Serve them on a platter at a gathering or plate them up for a light lunch — either way, they disappear fast.
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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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