Turkey Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of thing you make once and immediately want to put on repeat. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette with a hint of ginger that ties everything together beautifully. The whole filling comes together in one bowl, and spooning it into cool butter lettuce cups makes for a presentation that looks far more impressive than the effort involved. Because the recipe leans entirely on chicken, there's no guesswork about what protein you're actually working with — it's clean, straightforward, and completely free of any poultry confusion. The lemon zest and fresh dill do serious heavy lifting here, giving the filling a herby, citrusy punch that feels light but genuinely satisfying. These work equally well as a casual weeknight dinner, a party appetizer, or a meal-prep lunch you can assemble in minutes when the filling is already chilled in the fridge.
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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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