Picnic Veggie Wraps Lemon Aioli (Printable)

Bright wraps layered with fresh veggies and zesty lemon aioli for a light, healthy meal option.

# What Goes In:

→ 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

# How to Make It:

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 until pliable.
03 - Lay each tortilla flat and spread 1-2 tablespoons of lemon aioli evenly over the surface of each tortilla.
04 - Distribute spinach, carrots, cucumber, bell pepper, cabbage, avocado, feta 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 secure wrap.
06 - Slice each wrap in half diagonally. Serve immediately or wrap tightly in parchment paper for transport.

# Expert Advice:

01 -
  • The lemon aioli transforms simple vegetables into something restaurant-worthy without any fuss or fancy technique.
  • You can prep everything ahead and assemble in minutes, which means less stress and more time enjoying whoever you're feeding.
  • It's naturally satisfying whether you're eating at a picnic table or your kitchen counter, with just enough substance to keep you full.
02 -
  • If you make these more than an hour ahead, add the avocado just before wrapping or serving—it browns faster than you'd expect and turns an ugly brown that tastes fine but looks sad.
  • The tortilla temperature makes an enormous difference; a cold tortilla will crack and tear, so those 15 seconds matter more than any other step in this recipe.
03 -
  • Taste the lemon aioli before you use it—the balance of lemon and mayo is personal, so adjust to what makes your mouth happy.
  • Arrange your vegetables so that every bite has everything in it; don't pile all the spinach in one spot and all the pepper in another.
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