Sesame Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and genuinely satisfying, these little wraps are the kind of thing you make once and immediately add to the regular rotation. Tender shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that pulls everything together beautifully. The dressing is whisked together from scratch — olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — so you know exactly what's going in, with no hidden sauces or condiments to second-guess. That matters a lot when you're navigating store-bought dressings and marinades, which can sneak in unexpected allergens without much warning on the label. Butter lettuce leaves stand in as the "wrap," giving you a cool, crisp shell that makes each bite feel light but still substantial. These are great as an appetizer, a lunch spread, or a party platter that looks far more impressive than the effort required. A little extra lemon zest and a few dill sprigs on top and they're genuinely gorgeous on the table.
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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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