In a large mixer bowl whisk together coconut flour, salt, psyllium husk powder, and garlic powder until fully combined and no lumps in the flour
Add the eggs and milk. Whisk until combined and smooth. Let batter sit 2-3 minutes or until slightly thickened. The batter will be the texture of pancake batter
While the batter is sitting preheat a 6 inch skillet over medium heat until warm
Generously spray the skillet with cooking spray. Lift the skillet slightly off the heat
Pour about 3 TBS of the batter into the skillet . While pouring tilt the skillet from side to side until the batter is covering the bottom of the skillet in a thin layer
Cover the skillet and cook over medium low heat for about 30 seconds or until the wrapper lifts easily from the skillet
Turn the wrapper over, cover and cook another 30 seconds or until lightly browned on each side. Place cooked wrapper onto a lined paper plate
Spray skillet again and repeat the cooking process until all the batter is used. Make sure to generously spray the skillet before cooking a new wrapper