Spicy Victorian Cucumber Wraps with Cilantro-Lime Aioli

By • May 24, 2011 • 0 Comments

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Author Notes: Although I can't remember the exact dish on which I first tried citrusy aioli, it was from the St. James Tearoom in Albuquerque, NM. Inspired by my visit, I decided to put a fresh aioli on an updated cucumber sandwich. This is a great recipe for when you're limited on time and space, and has become a go-to dinner for life in my college dorm. I adapted this aioli recipe from Food Network online. mollyjustine

Makes 4 large wraps (more if they are sliced into bite-sized pieces)

Cilantro-Lime Aioli (adapted from Food Network)

  • 2 cloves of garlic
  • 1 egg yolk, room temp
  • 1 large lime, juiced
  • 2/3 cup pure olive oil
  • 1/3 cup extra virgin olive oil
  • 5 sprigs cilantro, finely diced
  1. Add garlic and salt in a blender. Pulse for 2 seconds.
  2. Add egg yolk and lime juice. Pulse until blended.
  3. Turn on high. Add pure olive oil, followed by extra virgin in a thin stream.
  4. Finish with cilantro and gently pulse.

Spicy Victorian Cucumber Wraps with Cilantro-Lime Aioli

  • 1 cup cilantro-lime aiolo
  • 2 cucumbers, washed but not peeled, and sliced
  • 2 teaspoons chili powder
  • 2 teaspoons kosher or coarse sea salt
  • 2 tablespoons white vinegar
  • 1/2 lime juiced.
  • 4 large spinach tortillas
  1. Place cucumbers in a bowl. Add chili powder and sea salt. Mix gently so that the cucumbers stay whole but become covered with the chili-salt mixture.
  2. Mix white vinegar and lime juice in a bowl. Stir until mixed.
  3. Pour vinegar-lime mixture over cucumbers, ensuring that all cucumbers are covered. Let sit 1-2 minutes.
  4. Remove cucumbers and pat dry with a paper towel, being sure to make sure they are still covered but not sopping.
  5. Spread cilantro-lime aioli on spinach tortillas. Arrange cucumber slices on tortillas and wrap. Serve alone as a lunch or slice to serve as hors d'oeuvres.
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Tags: Appetizers, Cocktail Party, Easy, serves a crowd, tea time

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