Use the leaves of Collard Greens (available at many grocery stores) as you "wrap." It's quick, easy, simple and you don't have to make it yourself.

I do the same with Romaine lettuce leaves. Love it for lunch or a snack filled with cold cuts and cheese, egg or tuna salad, etc.

Here's the recipe I use to make my low carb wraps at home,

4 ounce (113 g) plain pork rinds, crushed (I use my ninja)
⅛ teaspoon baking soda
¼ teaspoon salt (optional)
4 ounces (113 g) cream cheese, softened
3 large eggs, 3 egg whites
¾ cup (117.44 ml/ 170 g) water

Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.

Preheat a large pan or pancake griddle over medium heat. When hot, oil the cooking surface and then using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.

Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.

The original called for 6 whole eggs but it tasted too eggy for my tastes, but the way I make it turns out just as well, and my picky eater kids agree they are delicious.

Trace carbohydrates per wrap. Makes about 8-10 wraps.