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Fresh cucumber avocado wraps filled with creamy avocado and crisp vegetables.
Dreena Grace Burthon

Cucumber Avocado Wraps

Light, crunchy cucumber avocado wraps that won't spike your blood sugar. Ready in 5 minutes.
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Prep Time 10 minutes
Cook Time 0 minutes
5 minutes
Total Time 15 minutes
Servings: 1 person
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Mayonnaise Regular or avocado oil mayo works
  • 2 tsp Rice vinegar Adds that little tang
  • 1 tsp Sriracha More if you like heat. Less if you're weak.
  • ¼ tsp Garlic powder Not garlic salt. Big difference.
  • 1 Whole-wheat tortilla 8-inch. Look for low-carb ones if you want.
  • ¼ Avocado Sliced. Ripe but not mushy.
  • ½ cup Cucumber Thinly sliced and quartered. Seedless works best.
  • ⅓ cup Arugula Coarsely chopped. Spinach works too if that's what you have.
  • ¼ cup Red bell pepper Chopped. Adds color and crunch.

Equipment

  • 1 Chef’s Knife For slicing avocado and chopping veggies
  • 1 Y-peeler or mandoline Makes thin cucumber ribbons. Regular peeler works too.
  • 1 Cutting board Nothing fancy. Just something flat.
  • 1 Small bowl For mixing the sauce
  • 1 Spoon or whisk For stirring
  • 1 Paper towels Pat cucumber dry so wrap isn't soggy

Method
 

  1. Make the sauce. Grab a small bowl. Add the mayo, rice vinegar, Sriracha, and garlic powder. Stir until smooth.
  2. Taste the sauce. Want more heat? Add more Sriracha. Set it aside.
  3. Prep the cucumber. Slice it thin. Quarter those slices. Lay them on paper towels and pat dry. This matters. Trust me.
  4. Chop the bell pepper. Rough chop the arugula. Slice the avocado.
  5. Lay the tortilla flat on your cutting board.
  6. Spread the sauce all over the tortilla. Edge to edge. Don't be shy.
  7. Layer the avocado slices down the middle. Not too thick. Just a nice even line.
  8. Add the cucumber. Then the bell pepper. Then the arugula. Don't overstuff or you'll regret it.
  9. Fold the sides in. Roll it tight but not too tight. You want everything to stay inside, not squirt out the ends.
  10. Slice it in half. Diagonal looks nicer. Straight is fine too. Nobody's judging.
  11. Eat immediately. These don't sit well. That's why they're perfect for right now.
  12. Patting the cucumber dry is not optional. Skip it and you'll have a soggy mess. Learn from my mistakes.

Notes

Storage: These wraps don't like waiting around. Best eaten right away. Like within minutes. The cucumber releases water. The tortilla gets sad. If you absolutely must prep ahead? Store everything separate. Cucumber in one container. Avocado with a little lime juice so it doesn't brown. Sauce in a little cup. Assemble at meal time.
Ingredient Swaps: No arugula? Use spinach. Or romaine. No rice vinegar? Apple cider vinegar works. Lemon juice too. No Sriracha? Hot sauce of any kind. Or red pepper flakes. No whole-wheat tortilla? Use a low-carb one. Or collard greens. Or more cucumber slices as the wrap.
Make It Dairy Free: The recipe already is. No dairy here. Unless your mayo has milk in it? Check the label. Most are fine.
Double It: Want two wraps? Double everything. Want four? Same thing. Just multiply.
The Sauce: Make extra. I'm serious. It's good on salads. Good on eggs. Good on rice cakes when you're desperate. Just keep it in a jar.
One More Thing: Don't skip patting the cucumber dry. I know I said it already. I'm saying it again. Soggy wraps are the worst. Pat them dry. Your future self will thank you.