Harissa Chicken and Sweet Potato Lettuce Wraps with Bulgur and Apricot Aioli

These vibrant lettuce wraps are bursting with bold flavors and textures. Roasted sweet potato and onion, seasoned with garlic and smoky harissa, become tender and caramelized. Fluffy whole-grain bulgur is tossed with crunchy sunflower seeds and creamy feta for a satisfying base.

Everything is piled into crisp lettuce leaves, then drizzled with a tangy apricot-mustard aioli and finished with fresh dill and more feta. It’s a light yet hearty meal that’s perfect for a quick weeknight dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.125 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Wash and dry produce. Dice sweet potato into ½-inch cubes. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Separate lettuce leaves. Roughly chop half the dill (all for 4 servings).
2. On a baking sheet, toss sweet potato and onion with half the garlic powder, ¾ teaspoon harissa powder (1½ teaspoons for 4 servings), a drizzle of olive oil, a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt; cook, stirring, until fragrant, about 1 minute. Add bulgur, stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and bulgur is tender, 12-15 minutes. Turn off heat, uncover and let cool.
4. While bulgur cooks, make the aioli: In a small bowl, whisk together mayonnaise, apricot jam, Dijon mustard, remaining garlic powder, 2 teaspoons white wine vinegar (4 teaspoons for 4 servings), a drizzle of olive oil and a pinch of salt and pepper.
5. Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Season with salt and pepper to taste.
6. Fill lettuce leaves with bulgur mixture and roasted vegetables. Drizzle aioli over the top. Sprinkle with remaining dill and feta. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid according to package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep lettuce crisp.

Can I make this dairy-free?

Yes, omit the feta cheese or use a dairy-free alternative. The aioli is already dairy-free.