Mustard Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of appetizer or light lunch that disappears from the platter before you've even finished arranging them. The filling combines tender shredded chicken with crisp cucumber and celery, then gets tossed in a zippy lemon-ginger dressing that pulls everything together beautifully. Fresh dill and chives do a lot of heavy lifting here, adding herby depth without any of the sharp, tangy heat that mustard typically brings to chicken salad-style dishes. That's actually the quiet win in this recipe — the dressing is built entirely from olive oil, lemon juice, lemon zest, ground ginger, and sea salt, so there's no hidden condiment to second-guess. Store-bought dressings and pre-made chicken salads are notorious for sneaking mustard in, which makes a from-scratch approach like this such a relief. Butter lettuce leaves make the perfect edible cup — delicate but sturdy enough to hold a generous scoop of filling without falling apart. Finish with a little extra lemon zest and a few dill sprigs, and these look as good as they taste.
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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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