Spicy Harissa Sweet Potato Wraps with Bulgur, Feta &Amp; Apricot Aioli

These vibrant lettuce wraps are a celebration of bold flavors and wholesome ingredients. Roasted sweet potatoes and onions, seasoned with smoky harissa and garlic, pair perfectly with fluffy bulgur wheat tossed with sunflower seeds and creamy feta. A drizzle of tangy apricot-mustard aioli ties everything together, while fresh dill adds a bright finish.

Perfect for a quick weeknight dinner, these wraps are as nutritious as they are delicious. Serve them as a light main or a fun appetizer-either way, they’re sure to impress.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Dice the sweet potato into ½-inch cubes. Halve, peel and cut the onion into ½-inch-thick wedges; mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Trim the root end from the lettuce and separate the leaves. Roughly chop half the dill (all for 4 servings).
2. On a baking sheet, toss the sweet potato and onion wedges with half the garlic powder, ¾ teaspoon harissa powder (1½ teaspoons for 4 servings), a drizzle of olive oil and a big pinch of salt and pepper. Add more harissa if you like extra heat. Roast on the 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 the minced onion and a pinch of salt. Cook, stirring, until fragrant, about 1 minute. Add the 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 the water is absorbed and the bulgur is tender, 12-15 minutes. Turn off the heat, uncover and let cool.
4. While the bulgur cooks, make the aioli: In a small bowl, whisk together the mayonnaise, apricot jam, mustard, remaining garlic powder, 2 teaspoons vinegar (4 teaspoons for 4 servings), a drizzle of olive oil and a pinch of salt and pepper.
5. Once the bulgur has cooled slightly, stir in the sunflower seeds and half the feta. Taste and adjust seasoning with salt and pepper if needed.
6. Fill the lettuce leaves with the bulgur mixture and roasted vegetables. Drizzle the aioli over the vegetables. Sprinkle with as much dill and remaining feta as you like. 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 times and liquid amounts according to the grain’s package instructions.

How do I store leftovers?

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

Can I make this recipe vegan?

Absolutely! Use a vegan mayonnaise and omit the feta cheese or replace it with a vegan feta alternative. The rest of the ingredients are plant-based.