Shellfish Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and endlessly snackable, these little wraps are the kind of thing that disappears from a platter before you even sit down. 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 ground ginger in the dressing is a quiet but clever touch — it adds just enough warmth to balance all that citrus brightness. Butter lettuce leaves make the perfect edible vessel, staying sturdy enough to hold the filling without overpowering the delicate flavors inside. Every single ingredient here is straightforward and easy to source, with no hidden sauces or pre-made mixes that might introduce unwanted allergens. These are naturally free from any seafood concerns, built entirely around clean, whole-food ingredients you can feel good about. Serve them immediately after assembling so the lettuce stays crisp and the filling stays cool and refreshing.
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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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