Harissa Sweet Potato and Bulgur Lettuce Wraps with Apricot Aioli

These vibrant lettuce wraps are a celebration of bold North African flavors. Roasted sweet potato and onion, seasoned with smoky harissa and garlic, provide a hearty base. Fluffy whole-grain bulgur tossed with sunflower seeds and salty feta adds texture and richness.

Everything is nestled in crisp lettuce leaves and drizzled with a tangy-sweet apricot aioli. Finished with fresh dill and a sprinkle of feta, these wraps are a deliciously light yet satisfying meal that’s perfect for any night of the week.

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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

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Trim and discard root end from lettuce; separate leaves. Roughly chop half the dill (all for 4).
2. Toss sweet potato and onion on a baking sheet with half the garlic powder (you’ll use the rest later), ¾ tsp harissa powder (1½ tsp for 4 servings), a drizzle of olive oil, a big pinch of salt and pepper. (If you like things spicy, feel free to add more harissa powder.) 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, 1 minute. Add bulgur, stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; uncover and let cool until ready to serve.
4. While bulgur cooks, in a small bowl, whisk together mayonnaise, jam, mustard, remaining garlic powder, 2 tsp vinegar (4 tsp 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. Taste and season with salt and pepper if needed.
6. Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can use any large-leaf lettuce like romaine or butter lettuce. The key is to have sturdy leaves that can hold the filling.

What can I substitute for bulgur?

Quinoa or couscous work well as substitutes. Adjust cooking time according to package instructions.

How do I store leftovers?

Store the bulgur mixture, roasted veggies and aioli separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.