Paleo Lemon-Dill Mini Lettuce Wraps

Total time15 min

Prep time15 min

Cook time0 min

5.0

(20)

Bright, herby, and refreshingly light, these little wraps are the kind of appetizer or lunch that disappears from the platter before you even sit down. The filling combines tender shredded chicken with crisp cucumber, celery, fresh dill, and chives — all tossed in a zippy lemon-ginger dressing made with extra-virgin olive oil and fresh lemon juice. Every ingredient here is completely grain-free and unprocessed, so there's no need to scrutinize labels or swap anything out — it just works as written. Butter lettuce does a brilliant job standing in for any kind of wrap or shell, holding the filling neatly without going soggy. The dressing comes together in seconds with a quick whisk, and the whole assembly is straightforward enough to pull off for a weeknight meal or a casual gathering. A little extra lemon zest and a few dill sprigs on top make these look far more impressive than the effort involved.

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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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