Harissa Sweet Potato Wraps
with Bulgur, Dill, Feta & Apricot Aioli
- Wheat
- Eggs
- Milk
Vegetarian dinner ideas are our meat and potatoes, and these veggie wraps are bursting with bold flavors. First, onion and sweet potato, seasoned with garlic and smoky, spicy harissa, are roasted until tender. Next, fluffy whole-grain bulgur is tossed with sunflower seeds and feta. It’s all piled into crisp lettuce leaves, drizzled with an apricot-mustard-garlic aioli, and sprinkled with dill and more feta. Tasty, nutritious, and light–now THAT’S a wrap.
Ingredients
1 unit
Sweet Potatoes
1 unit
Yellow Onion
1 unit
Baby Lettuce
¼ ounce
Dill
1 teaspoon
Garlic Powder
1 tablespoon
Harissa Powder
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Apricot Jam
2 teaspoon
Dijon Mustard
5 teaspoon
White Wine Vinegar
½ ounce
Sunflower Seeds
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. 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).
• 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.
• 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.
• 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.
• Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Taste and season with salt and pepper if needed.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique flavor combinations, especially praising the apricot aioli and harissa-roasted veggies 🍲.
- Ease of prep: Generally easy to make, though some found the prep time longer than expected.
- Suggestions: Consider adding chicken for extra protein; chop veggies smaller for easier eating in wraps.
- Portions: Some found the sweet potato portion small; others had plenty for leftovers.
- Serving style: Try as a salad or grain bowl if wrapping proves difficult; larger lettuce leaves would help.
Reviews from our home cooks
It got a little one note and I think I would have been better served to limit the lettuce cups to three per person instead of using all the lettuce leaves. That would have meant more bulgur per wrap and it would have prevented the apricot aioli from being too much.
Great combination of flavors, but I found the lettuce wraps concept difficult - how many lettuce leaves per portion? Do the smaller leaves in the middle of the head get used? Plus "wraps" implies finger food, but I didn't find the leaves sturdy enough to pull that off successfully. For the leftovers (I'm one person so I always have leftovers), I just chopped the lettuce to eat it salad-style.
The lettuce wraps honestly. I ended up just piling the leaves up, halving them crosswise, and then shredding them to use as a base for the delicious filling. It turned this wrap recipe into an absolutely incredible salad.
Delicious! Very filling and healthy. I discovered bulgur as I'd never heard of it before. I'm a huge fan of this meal!
These were bomb. The wrap was fun and different. Also kept really really well in the fridge - we made this one on 2/2/23 and everything was still FRESH. The romaine is such a better option over mixed greens for salads for that very reason.
Loved them and I always think that I would never have thought to put these ingredients together. Very tasty and felt fresh and healthy.
Man whatever the sauce was that was drizzled on top sounded totally gross but after I made it and tasted it, the sauce was a slice of heaven.
So good. Harissa wasn't as spicy as I thought use majority of it!!!!
So good! And awesome flavor combos. Great crowd pleaser with a lot of food and seemed very fancy/elevated for how well it turned out. Thank you!
Quite tasty, though if I make it again I'll cut the potatos and onions a bit smaller than directed for easier eating.
