Picnic Veggie Wraps Lemon Aioli (Print Version)

Fresh veggie wraps layered with crunchy vegetables and creamy lemon aioli, ideal for a light meal outdoors.

# Components:

→ 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

# Directions:

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 enhance pliability.
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 cheese if using, and fresh herbs evenly across 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.

# Expert Advice:

01 -
  • Ready in just 20 minutes with zero cooking required
  • Packed with fresh, crunchy vegetables and creamy avocado
  • The homemade lemon aioli adds a bright, zesty flavor that beats store-bought spreads
  • Perfect for meal prep—make ahead and pack for picnics, lunches, or road trips
  • Easily adaptable to vegan or other dietary preferences
  • Kid-friendly and customizable with favorite veggies
02 -
  • Use a mandoline slicer for perfectly uniform vegetable slices that layer beautifully
  • Make a double batch of lemon aioli—it keeps well in the fridge for up to a week and is great on sandwiches, burgers, or as a veggie dip
  • If you're meal prepping, keep the components separate and assemble the wraps fresh each day for the best texture
  • For a gluten-free option, use gluten-free tortillas or swap for large collard green leaves for a low-carb wrap
  • Don't skip the fresh herbs—they add a burst of flavor and freshness that really elevates the dish
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