Picnic Veggie Wraps Lemon Aioli (Print version)

Fresh wraps loaded with crunchy vegetables and zesty lemon aioli, perfect for a light picnic meal.

# What You'll 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
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 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 and spread 1-2 tablespoons of lemon aioli evenly over the surface of each tortilla.
04 - Layer 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 wrap.
06 - Slice each wrap in half diagonally. Serve immediately or wrap tightly in parchment paper for transport.

# Tips from the pros:

01 -
  • Ready in just 20 minutes with zero cooking time—perfect for busy days
  • Packed with vibrant, crunchy vegetables that deliver satisfying texture in every bite
  • The homemade lemon aioli adds a bright, creamy flavor that elevates simple ingredients
  • Easily customizable to suit dietary preferences—swap in vegan mayo or add your favorite protein
  • Portable and picnic-friendly, making it ideal for outdoor meals or packed lunches
02 -
  • Use a mandoline or vegetable peeler to create uniformly thin slices of cucumber and bell pepper for even distribution
  • Pat watery vegetables like cucumber dry with a paper towel before adding to prevent soggy wraps
  • Roll the wraps tightly but gently—too much pressure will squeeze out the aioli and filling
  • If making ahead, store wraps seam-side down in the refrigerator to help them hold their shape
  • Fresh herbs like basil or cilantro add a burst of flavor—don't skip them
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