Legume Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you can throw together quickly and still feel like you've put real effort in. Tender shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-ginger vinaigrette that ties everything together beautifully. The butter lettuce cups do double duty as both vessel and garnish, keeping things light without feeling like you're missing anything. For anyone navigating a legume-free lifestyle, this recipe is a natural fit — every single ingredient is clean and straightforward, with no beans, lentils, or pea-based fillers hiding anywhere in the mix. That can be harder to guarantee with store-bought wraps or pre-made chicken salads, which often sneak in unexpected legume derivatives. Served straight from the platter with a little extra lemon zest on top, these are equally at home as a casual lunch, a party appetizer, or a light dinner starter.
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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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