Peanut Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely fun to eat, these little wraps are the kind of appetizer or light lunch that disappears from the platter before you've even finished setting it down. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette with a subtle warmth from ground ginger. Every bite is cool, herby, and just tangy enough to keep you reaching for another. The whole thing comes together in one large bowl with a quick whisk and a toss — no cooking required beyond having your chicken ready to go. For anyone navigating nut-free eating, the ingredient list here is refreshingly straightforward: whole vegetables, fresh herbs, olive oil, and lemon with zero ambiguity about what's in the bowl. Butter lettuce cups make the perfect edible vessel, keeping things light and crisp without any bread or wraps that might carry hidden allergen risks. Pile them onto a platter, scatter on a little extra dill and lemon zest, and serve immediately for maximum crunch.
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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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