Picnic Veggie Wraps Lemon Aioli (Printable version)

Fresh veggie wraps layered with spinach, carrots, avocado, and a creamy lemon aioli for a light meal.

# Ingredient List:

→ Lemon Aioli

01 - 1/2 cup mayonnaise
02 - 1 small garlic clove, minced
03 - 2 teaspoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 1 teaspoon Dijon mustard
06 - Salt and freshly ground black pepper to taste

→ Wraps

07 - 4 large flour tortillas, 10-inch diameter
08 - 1 cup fresh baby spinach leaves
09 - 1 cup shredded carrots
10 - 1 cup thinly sliced cucumber
11 - 1 red bell pepper, thinly sliced
12 - 1/2 cup thinly sliced red cabbage
13 - 1 ripe avocado, sliced
14 - 1/4 cup crumbled feta cheese, optional
15 - 1/4 cup fresh basil or cilantro leaves

# How-To Steps:

01 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth. Set aside.
02 - Warm tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them pliable.
03 - Lay each tortilla flat. Spread 1-2 tablespoons of lemon aioli over the surface of each tortilla.
04 - Layer spinach, carrots, cucumber, bell pepper, cabbage, avocado, feta cheese if using, and fresh herbs evenly over each tortilla, leaving space at the edges for wrapping.
05 - Fold in the sides and roll up tightly from the bottom to form a wrap.
06 - Slice each wrap in half diagonally. Serve immediately or wrap tightly in parchment for transport.

# Expert Advice:

01 -
  • No cooking required, which means you can make these while your iced tea is still cold.
  • They actually hold together without falling apart, unlike some wraps that betray you halfway through.
  • The lemon aioli is so good you'll find yourself making it for other things too.
02 -
  • Pat your vegetables dry after cutting—excess moisture is the enemy of wraps and will make them soggy within an hour.
  • Add the avocado just before eating if you're making these ahead, because it oxidizes faster than you'd think and browns despite your best intentions.
03 -
  • Make the aioli slightly thinner than mayo alone so it spreads easily without requiring a spatula and tearing the tortilla.
  • Keep your cutting board clear and organized before you start assembling so you can grab vegetables in order without fumbling around.
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