Seed Oil Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little lettuce cups are the kind of appetizer or light meal that disappears fast. The filling brings together tender shredded chicken, crisp cucumber, and celery with a generous hit of fresh dill and chives — herbs that do serious flavor lifting without any heavy additions. What makes this recipe a standout for anyone avoiding industrially processed fats is the dressing: it's built entirely on extra-virgin olive oil and fresh lemon juice, so there's no canola, soybean, or sunflower oil hiding in the mix. Ground ginger adds a subtle warmth that ties everything together in a way that feels intentional and a little unexpected. Butter lettuce leaves act as the perfect natural vessel — delicate but sturdy enough to hold a generous scoop of filling without falling apart. Serve them straight from the platter and let people grab as they go; this is the kind of clean, vibrant food that makes eating well feel effortless.
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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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