In a medium bowl, halve and pit the avocados. Scoop the flesh into the bowl and add the lemon or lime juice. Mash with a fork to your desired consistency, then season generously with salt and pepper.
Lay the tortillas on a clean, flat work surface.
Spread the avocado mixture evenly over each tortilla, leaving about a half-inch border around the edges.
Arrange the sliced cucumber, tomato, and grated carrot in a line down the center of the avocado spread.
Add another light sprinkle of salt and pepper over the vegetables if desired.
Tightly roll up each tortilla. Use a sharp serrated knife to slice each wrap in half, either straight across or on a diagonal for a prettier presentation.
Serve immediately.
Add a layer of hummus or a sprinkle of roasted chickpeas for an extra boost of protein and flavor.
Warm the tortillas in a dry skillet for 15-20 seconds per side before filling. This makes them more pliable and easier to roll without tearing.
