Pour about 1 tsp of olive oil in the pan, and spread it around evenly.

Heat the pan on medium heat for about 5 minutes.

While the pan is heating, combine ground flaxseed and about 1/4 cup warm water and stir.

Let this mixture sit until the flaxseed becomes a little gooey.

Slowly add in the rest of the water, then stir in the coconut flour, chickpea flour and salt.

Make sure there are no lumps! Let this mixture sit for a minute or so, until the water has been absorbed.

Scoop out 2-3 tbsp worth of batter onto the hot pan, and spread it out carefully so that your wrap is about 5-6" in diameter.

Cook for about five minutes, until the pancake releases relatively easy, and is golden on the bottom.

Flip and cook for another five minutes.

Repeat this step with the remaining batter.