Chicken & Sweet Potato Lettuce 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)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
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, pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes.
• 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.
Stir chicken or turkey into bulgur mixture.
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The harissa-spiced sweet potatoes with apricot aioli create an addictive combination that surprises many with its unique Mediterranean flavors.
- Ease of prep: Most find it straightforward to prepare, though some note multiple components cooking simultaneously can feel busy for a weeknight.
- Suggestions: Lower oven temperature to 425°F to prevent burning the vegetables; many prefer making it as a salad bowl instead of wraps.
- Portions: Sweet potatoes are consistently too small — many customers buy extra or use two potatoes for proper balance with the bulgur.
- Sauce adjustments: Some find the aioli too sweet and recommend using less apricot jam for a more balanced flavor.
Reviews from our home cooks
This recipe is AMAZING! Great blend of flavors, consistencies, and temperatures! I love the crisp cool lettuce with all those rich, warm veggies and the bulgar, dill and feta. The aioli with jam and mustard was a fresh and exciting flavor combo too.
So delicious! The combination of fresh crispy lettuce, tangy aioli, and sweet dill are perfection. The roasted sweet potato and onion also a great combination. New to plant based and hello fresh is making it easy and exciting!
Outstanding!! The bulgur was excellent, the sunflower seeds and feta really took it to an elevated level. The lettuce cups were the perfect vessel for the veggies and bulgur. I loved this recipe.
This was a super easy, delicious dish. We especially liked the mix of spicy Harissa and apricot with the sweet potatoes and bulgur. YUM!
This is insanely delicious. A wrap is kind of tricky with the bulgur, so I did a bowl and turned the romaine into a side salad.
Absolutely delicious. I was skeptical at first because I thought lettuce wraps couldn't be fulfilling, but they were very substantial.
My husband was raaaaaaving about the jammy yummy aioli on these lettuce wraps - we'd get this recipe again just for that part!
This was great. I would recommend using larger lettuce wraps. The ingredients go pretty far. I used larger wraps and there was plenty to fill. The meal well outperforms the picture. I was pleasantly surprised. None of the ingredients tasted great apart. But they all come together like a symphony.
We love this flavor combination! My only issue is that ONE sweet potato is not enough!!!!! Please consider adding another sweet potato.....It's a sweet potato lettuce wrap that seems more like a bulgar wrap.
Followed the included recipe, it didn't turn out very spicy but I'm officially a convert on the whole idea of lettuce wraps. This was very very good!!!
