This plant-based wrap brings the soul-satisfying flavor of Nashville hot chicken—without the meat, deep frying, or hormone-disrupting oils. High-protein tofu gets shredded, marinated, and oven-roasted until golden and crispy, then wrapped with creamy slaw and sweet pickles. Balanced with bold spice and blood-sugar-stabilizing fiber, this wrap is the perfect comfort meal that supports your nervous system and gut-brain connection.

Ingredients 

(Serves 2 wraps)

For the hot tofu filling:

• 1 block extra-firm tofu, grated or crumbled
  
  
• 2 tbsp avocado oil
  
  
• 3 tbsp pickle juice
  
  
• ½ tsp gochugaru (Korean red pepper flakes) or Korean chili powder
  
  
• ½ tsp smoked paprika
  
  
• 1 tsp garlic powder
  
  
• ½ tsp maple syrup
  
  
• Sea salt to taste
  
  

To assemble:

• 2 gluten-free wraps or large rice paper sheets
  
  
• ½ cup shredded coleslaw (use pre-made or homemade with avocado oil mayo + apple cider vinegar)
  
  
• Sweet pickle slices (look for ones without added sugar)
  
  
• Optional: fresh herbs (cilantro, mint) or microgreens for added freshness
  
  

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   
   
2. Grate or crumble the tofu into a large bowl using a box grater or your hands.
   
   
3. Add the avocado oil, pickle juice, gochugaru, smoked paprika, garlic powder, maple syrup, and a pinch of sea salt.
   
   
4. Mix well until the tofu is evenly coated and marinated. Let sit for 5–10 minutes if you have time.
   
   
5. Spread the tofu mixture evenly on the lined baking sheet.
   
   
6. Roast for 20–25 minutes, flipping halfway, until the tofu is golden, slightly crispy, and fragrant.
   
   
7. Warm your gluten-free wrap or soften rice paper as needed.
   
   
8. Assemble each wrap: layer slaw, a generous spoonful of the hot tofu, and a few sweet pickle slices.
   
   
9. Wrap and serve immediately, or pan sear for extra crispiness. 

With Love & Nourishment,

The Nourish Kitchen