Walnut Free Lemon-Dill Mini Lettuce Wraps
Bright, fresh, and endlessly snackable, these little wraps are the kind of appetizer that disappears from the platter before you've even finished arranging them. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that ties everything together beautifully. The ground ginger adds a subtle warmth that makes the whole filling feel a little more interesting than your average chicken salad. Butter lettuce leaves do double duty as both vessel and garnish — their natural cup shape holds the filling perfectly and adds a cool, delicate crunch with every bite. Every single ingredient here is straightforward and easy to verify, so there's no guesswork about hidden nuts sneaking in through a bottled sauce or pre-made seasoning blend. These are ideal for entertaining, light lunches, or meal-prepped fillings kept in the fridge and scooped into fresh leaves whenever hunger strikes.
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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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