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Place the almond flour, flax meal, psyllium husk, and sea salt in a mixing bowl and stir well to combine.
Pour in the lightly whisked egg and mix until the ingredients start coming together.
Slowly add the lukewarm water a few tablespoons at a time, mixing after each addition until a dough forms.
Use your hands to massage the dough and roll it into a smooth ball.
Place the dough in the fridge for about 30 minutes so it firms up and becomes easier to roll.
Remove the dough from the fridge and cut it into 4 portions.
Roll each portion between two sheets of greaseproof paper, or use a silicone mat with one sheet of greaseproof paper, until thin.
Use a bowl as a template and cut around the dough with a sharp knife to form tortillas. Gather the cutoffs to make the 5th and 6th tortilla.
Warm a non-stick frying pan or cast iron skillet over medium heat with a little ghee, coconut oil, butter, or olive oil.
Gently cook each tortilla for about 1 minute on the first side.
Flip and cook for up to 40 seconds on the other side, taking care not to overcook so the wraps stay soft.
Re-grease the pan for each tortilla and repeat until all tortillas are cooked.