Rice Free Lemon-Dill Mini Lettuce Wraps

Total time15 min

Prep time15 min

Cook time0 min

5.0

(20)

Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you find yourself making on repeat once you realize how effortless they are. Tender shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that ties everything together beautifully. The butter lettuce cups do all the heavy lifting as a vessel — naturally crisp and just sturdy enough to hold a generous scoop of filling without falling apart. For anyone navigating a grain-free or rice-free lifestyle, this is the kind of recipe that proves you're not missing a thing, because the flavors are so vibrant and complete on their own. The dressing comes together with a quick whisk, and the whole assembly takes just minutes, making it a brilliant option for a light lunch, a party appetizer, or a weeknight dinner that feels a little special. A finishing scatter of lemon zest and fresh dill sprigs turns each cup into something that looks as good as it tastes.

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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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