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PdfAdd tofu, flour, ½ cup of water and salt to a blender.
Blend until smooth. Add more water if needed - the mixture should be thick, but smooth and spreadable.
Scoop ⅓ cup of the mixture into a non-stick pan (spray with cooking spray just in case) and spread to the edges of your pan. Leave for 3-4 minutes or until the bottom is cooked, flip and cook for another minute or so.
Store at room temperature for up to 3 days or in the fridge for up to a week. TIP: run some cold water into your pan and rinse to cool down your pan between cooking each wrap. This makes spreading them into a tortilla much easier!