Harissa 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 smoky harissa and garlic, become tender and caramelized. Fluffy whole-grain bulgur is tossed with salty feta and crunchy sunflower seeds, then piled into crisp lettuce leaves.

A drizzle of apricot-mustard aioli adds a tangy-sweet finish, while fresh dill brightens every bite. This dish is nutritious, satisfying and perfect for a light dinner or lunch.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView 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

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) and adjust rack to top position. 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 tablespoons (4 tablespoons for 4 servings). Trim and discard root end from lettuce; separate 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. Add more harissa powder if you like extra heat. 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 to a low simmer. Cook until water is 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, 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. Taste and season with salt and pepper if needed.
6. Fill lettuce leaves with bulgur mixture and roasted vegetables. Drizzle apricot aioli over the vegetables. Sprinkle with as much dill and remaining feta as you like. Serve immediately.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

You can roast the vegetables and cook the bulgur in advance. Assemble the wraps just before serving to keep the lettuce crisp.

What can I use instead of bulgur?

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

Is this recipe gluten-free?

No, bulgur contains gluten. For a gluten-free version, use quinoa or rice.