Macadamia Free Lemon-Dill Mini Lettuce Wraps
These little wraps are bright, fresh, and genuinely hard to stop eating once you start. 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 act as the perfect edible vessel — cool, slightly sweet, and sturdy enough to hold a generous scoop of filling without falling apart. Everything here is clean and straightforward, which means no hunting labels for hidden nut ingredients or worrying about cross-contact from specialty items. The olive oil and fresh lemon juice dressing comes together in seconds and delivers way more flavor than you'd expect from such a short ingredient list. These are ideal for a light lunch, a party appetizer spread, or any time you want something that feels a little fancy without much effort at all.
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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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