Yeast 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. Tender shredded chicken gets tossed with crisp cucumber, celery, and a generous handful of fresh dill, then dressed in a zippy lemon-olive oil vinaigrette that pulls everything together beautifully. The whole dressing is built from scratch — olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — so there's nothing hidden and nothing to second-guess. That matters a lot when you're avoiding yeast, since so many store-bought dressings and condiments sneak in vinegars or fermented ingredients that can be tricky to navigate. Butter lettuce cups stand in as the vessel here, keeping things light and completely grain-free without sacrificing any of the satisfaction. The result is cool, herby, and a little tangy — genuinely impressive on a platter but effortless to throw together. Whether you're serving these as an appetizer or a quick lunch, they disappear fast.
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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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