Picnic Veggie Wraps Lemon Aioli (Printable Version)

Bright wraps filled with crunchy vegetables and lemon aioli for a fresh, healthy 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)
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:

01 - In a small bowl, whisk together the 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.
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 for transport.

# Expert Tips:

01 -
  • Ready in just 20 minutes with zero cooking required—perfect for warm days when turning on the stove is the last thing you want to do.
  • Vegetarian and nut-free, making it an easy crowd-pleaser for a wide range of dietary needs.
  • Incredibly versatile—swap in your favorite vegetables, add a protein boost, or go fully vegan with a simple ingredient swap.
  • Meal-prep friendly: wraps can be assembled a few hours ahead and kept chilled until you are ready to eat.
  • Packed with color and crunch thanks to a rainbow of fresh vegetables, all held together by a creamy, bright lemon aioli.
02 -
  • Make the aioli ahead: The lemon aioli keeps well in the refrigerator for up to three days, so you can prepare it in advance for even faster assembly.
  • Add avocado last: To prevent browning, slice and add the avocado just before serving, especially if preparing wraps ahead of time.
  • Keep wraps chilled: If making a few hours in advance, wrap tightly in parchment paper and store in the refrigerator until ready to serve.
  • Boost the protein: Add grilled tofu, chickpeas, or tempeh to make the wraps more filling and satisfying.
  • Tortilla tip: Warming the tortillas for just 10–15 seconds makes them significantly easier to roll without cracking or tearing.
  • Check allergens: Always check packaged ingredients for allergen statements, particularly if using vegan mayonnaise, which may contain soy.
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