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Adjust Servings:
2 tomato Vegetable wrap
1/2 pack lactofermented Tofu You can use any type of extra firm tofu
1/4 tomato thinly sliced Tomato
2 handfuls spring mix Lettuce Alternatively, you can use fresh baby spinach leaves
For coating:
1 tablespoon Cajun
1 tablespoon gluten-free Oats flour You can use any type of gluten-free flour
2 teaspoons Paprika
1/8 teaspoon Cayenne pepper
1 pinch Salt and pepper
For the Cajun mayo:
1 tablespoon Vegan mayonnaise
1 pinch Cajun
1 pinch Cayenne pepper
1/2 teaspoon Paprika
For frying:
4 tablespoons Canola oil

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Low-carb Louisiana wrap

Low-carb Louisiana wrap

  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This wrap is inspired to the flavours of Louisiana and Cajun cuisine: you won’t believe how delicious it is! Plus, it’s low carb!

  • 15 minutes
  • Serves 2
  • Easy


  • For coating:

  • For the Cajun mayo:

  • For frying:



If you like Cajun cuisine, you will love this wrap inspired to the flavours of Louisiana. Instead of a corn or wheat wrap, I have used here a tomato wrap: not only it adds some flavour to the filling, but it’s also gluten free and low calorie, so you can enjoy the filling with zero regrets!

Another advantage of these vegetable wraps is that you can actually seal them with a few drops of water: how nice is that?

To prepare your Louisiana wrap, dice some tofu (I used lactofermented tofu, but any extra firm type of tofu will do), then toss it into the coating mix, and pan fry it in a skillet. Then, prepare the cajun mayo in a small bowl. Finally, assemble your wrap by placing some spring salad (or fresh baby spinach leaves) in the middle of the wrap, add a layer of thinly sliced tomato, top with your cajun mayo, and finally place the tofu on top. Fold the wrap and roll it, then wet your finger in a little warm water and run it along the sides of the wrap to seal it.

Cut it in a half and enjoy!


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7 minutes

Cook the tofu

Dice the tofu into small cubes or strips. In a small bowl, mix all the ingredients for the coating. Toss the tofu in the bowl and gently mix until all the tofu pieces are evenly coated. Then, heat the oil a skillet and cook the tofu on all sides for 2-3 minutes until well golden. Transfer the tofu to a plate lined with absorbent paper and set aside.

1 minute

Prepare the Cajun mayo

In another small bowl or a ramekin whisk together the vegan mayonnaise and the spices.

7 minutes

Assemble the wraps

Finally, assemble the wrap: place the vegetable wrap on a wood board, shiny side down. In the middle of it, place some fresh spring lettuce mix (or fresh baby spinach leaves), add a few thin slices of tomato, top with the cajun mayo, and finally lay on top the tofu strips. Fold the wrap and roll it, then wet your finger (or a silicone brush) with a little warm water and seal the side and the ends (just press for a few seconds until it stays in place). Repeat the process for the other wrap.
Finally, cut each wrap in a half.



Transfer your wraps on a serving plate or simply hold it with your hand (it won't leak!). Enjoy your Louisiana wraps!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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