Turmeric Free Lemon-Dill Mini Lettuce Wraps
These bright, fresh little wraps are the kind of appetizer that disappears from the platter before you even sit down. Tender shredded chicken gets tossed with crisp cucumber, celery, and a generous handful of fresh dill, then dressed in a zippy lemon vinaigrette that ties everything together beautifully. The dressing leans on olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger for warmth — no golden spice in sight, making this a genuinely safe and flavorful option for anyone avoiding turmeric. Butter lettuce leaves do double duty as both vessel and garnish, adding a cool, delicate crunch that plays perfectly against the herby filling. So many store-bought dressings and pre-seasoned proteins sneak in unexpected spices, but here every ingredient is straightforward and easy to verify. Whether you're serving these at a party or building a light lunch, they come together quickly with no cooking required beyond the chicken. A final scatter of lemon zest and fresh dill sprigs makes them look as good as they taste.
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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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