Begin by cracking the eggs into a medium-sized mixing bowl. Whisk them gently until the yolks and whites are well combined.

Add the coconut flour, unsweetened almond milk, garlic powder, onion powder, sea salt, and black pepper to the eggs. Stir the mixture thoroughly until the batter is smooth without any lumps.

Heat a non-stick skillet over medium heat. Pour a quarter of the batter into the skillet, tilting it to spread the batter evenly. Cook the wrap for about 2 minutes or until the edges start to lift, then flip and cook for an additional minute on the other side. Repeat this process with the remaining batter to make four wraps.

Once the wraps are cooked, lay them out and divide the shredded chicken, avocado slices, and grated cheddar cheese evenly among them. Sprinkle with chopped cilantro for an added burst of flavor.

Carefully roll up the wraps, tucking in the edges to hold the fillings inside. Serve immediately, or if you prefer, give them a quick sear in the skillet for a minute on each side to melt the cheese and warm the fillings.