Turkey & Sweet Potato Lettuce Wraps
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Turkey & Sweet Potato Lettuce Wraps

Turkey & Sweet Potato Lettuce Wraps

with Bulgur, Dill, Feta & Apricot Aioli

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 unit

Yellow Onion

1 unit

Baby Lettuce

¼ ounce


1 teaspoon

Garlic Powder

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon


(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

Ground Turkey

Not included in your delivery



1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories870 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate79 g
Sugar22 g
Dietary Fiber10 g
Protein40 g
Cholesterol140 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan
Small Bowl



• 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).

Roast Veggies

• 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.

Cook Bulgur

• 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.

Make Aioli

• 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.

Finish Bulgur

• 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.

Ground Turkey is fully cooked when internal temperature reaches 165°.