Grain-free, dairy-free, and kid-friendly wrap good for many uses: tortilla shell, wrap for sandwiches, or low-carb pancakes!
Whisk eggs in large mixing bowl.
Add coconut flour, almond milk, and salt. Whisk to completely mix. Batter will be thin.
Heat oil in large skillet over medium heat.
When pan is hot, pour ~1/4 cup amounts of batter to middle of the skillet. Use the back of the measuring cup to spread batter out into thin circle.
Cook until light brown on one side, flip and cook on other side. Total cook time is short, less than 1 minute.
*Cook one at a time to avoid wraps running into each other.
*Store in airtight container in fridge.