Put coconut flour egg whites and baking powder into a medium size mixing-bowl. Gradually add the water and oil while combining everything together. We are looking for a runny watery consistency that can spread around the frying pan easily. Heat a non-stick frying pan to medium to high heat. Brush it with oil or use a non-stick spray. This step is highly recommended and a crepe frying can come handy too. Tilt the pan to one side then pour a ladle of batter on the top side. When it reaches the bottom tilt the pan around so the batter can run around and cover the whole pan. We shouldn't worry about left out parts but in case we are then simply spoon some batter there too. Cook it for 1 -3 minutes until the bottom gets a golden brown color. Bubbles on the surface can indicate the need of flipping the wrap but sometimes there are none so check the time and the bottom of it. Flip it over with a spatula. The sides may need a bit of loosing up before we are able to lift the wrap up as they tend to stick to the pan. Cook the other side until the golden brown spots start to appear for about 1 -2 minutes. Place them onto a cooling rack to cool down.