Beat until mixture is foamy but pourable, about 20-30 seconds. An electric hand mixer or whisk, as well as a small blender/food processor, can be used.
Pour batter into a nonstick skillet that has been heated to medium-low on the stove. You can thin it out even more with a spatula, or lift and tilt the pan to spread it out.
Cook for 1-2 minutes per side.
Allow them to curl up around the edges before gently flipping with a thin and flexible silicone spatula. If the wraps continue to adhere to the pan and have no give, they are not done.
When the edges of one side of the wrap have curled up significantly, gently insert a flexible silicone rubber spatula under the edges and try to run it all around underneath until you can reach the middle without resistance. Then flip it.
On a wire rack, dry each wrap.
Once dry, place them between parchment sheets to chill before storing in plastic wrap or a gallon-size resealable plastic bag.