Pistachio Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you find yourself making on repeat once you realize how easy they are. Shredded chicken gets tossed with crisp cucumber, celery, and a generous handful of fresh dill, then dressed in a zippy lemon-olive oil vinaigrette with just a hint of ginger — the result is clean and vibrant without feeling like diet food. Butter lettuce leaves do double duty as both vessel and garnish, giving you that satisfying crunch with every bite. The entire dressing comes together with a quick whisk, and the filling is just a matter of combining and tossing, so there's no complicated technique standing between you and a beautiful platter. Every ingredient here is straightforward and easy to source, which means no label-scanning anxiety or worrying about hidden nuts lurking in a store-bought sauce or seasoning blend. They're elegant enough to serve at a casual gathering but simple enough for a weeknight dinner when you want something light and flavorful without a lot of cleanup.
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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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