Picnic Veggie Wraps Lemon Aioli (Printable version)

Fresh veggie wraps layered with crisp vegetables and creamy lemon aioli for a light, flavorful meal.

# What you need:

→ 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 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

# Steps to follow:

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 the tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them pliable and easier to fold.
03 - Lay each tortilla flat and spread 1-2 tablespoons of lemon aioli evenly over the surface of each tortilla.
04 - Arrange 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 compact wrap.
06 - Slice each wrap in half diagonally. Serve immediately or wrap tightly in parchment paper for transport and storage.

# Expert tips:

01 -
  • They come together in 20 minutes flat, no cooking required, which means less time sweating in the kitchen and more time enjoying the outdoors.
  • The lemon aioli is bright enough to make even the crunchiest vegetables taste like they belong in a real meal, not just rabbit food.
  • You can prep them a few hours ahead and they actually travel beautifully, making them the uncommon picnic winner that doesn't get soggy or fall apart.
02 -
  • Avocado browns fast once sliced, so if you're making these more than an hour ahead, skip the avocado and add it when you wrap things up for transport.
  • The warmth of the tortillas changes everything—cold, stiff tortillas tear and crack, but 15 seconds of heat makes them cooperative and actually pleasant to work with.
  • Pat your cucumbers dry with paper towels before adding them, because excess moisture is the only thing that makes these wraps soggy, not the ingredients themselves.
03 -
  • Make the aioli the night before so flavors have time to get cozy with each other, and keep it in the fridge in a covered bowl until you're ready to build.
  • Transport these wrapped in parchment paper instead of plastic wrap—they breathe better and won't get sweaty, which keeps everything crisp instead of steamed.
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