Nutmeg Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you throw together and immediately wish you'd doubled the batch. 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 dressing leans on fresh lemon juice, lemon zest, and a touch of ground ginger for warmth — no spice blends, no mystery seasonings, just clean and straightforward ingredients you can actually verify. That matters a lot when you're navigating recipes that typically sneak in warming spice mixes where nutmeg likes to hide. Butter lettuce cups keep things light and naturally gluten-free, making these wraps feel like a restaurant appetizer without any of the guesswork. Serve them straight from the platter at a gathering or pack the filling separately for an easy weekday lunch — either way, the lemon-dill combo is going to do all the heavy lifting.
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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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