Heat 1/2 cup + 1 tablespoon water in the microwave or on the stovetop up to 120°F. Add the coconut milk and oil and stir.
Knead the dough a little on a flour dusted non-stick surface like a silicone baking mat. Scoop out about 3 tablespoons of dough and roll it out using your hands by patting out the dough. Alternatively, place a rolling pin sock on a rolling pin and dust liberally with flour blend. Repeat until you use all of the dough.
Preheat an ungreased skillet over medium-high heat, preferably a cast iron skillet. Place a sheet of wax paper or parchment paper double the diameter of the wraps on the counter, near your skillet.
Fry each wrap about 30 seconds on each side. Transfer to the sheet of paper and fold the sheet over the tortillas. Continue making wraps amd stacking them between sheet of parchment/wax paper until all of the dough is used.
Store leftovers between the papers, inside a gallon-sized zipper storage bag, in the refrigerator.
To reheat, microwave 20 seconds on high or until warm.
https://glutenfreerecipebox.com/bfree-sweet-potato-wraps-copycat-recipe/