Preheat oven to 350°F. Line rimmed cookie sheet with foil or silicone baking mat. Set aside.
In a bowl, bloom gelatin in water.
Once the gelatin is fully bloomed, add the rest of the ingredients. Blend well with an immersion blender, regular blender, or just whisk together very well by hand.
Pour batter onto prepared pan. Bake in oven for about 17-20 minutes.
Allow wrap to cool completely. Flip pan onto counter and peel away the foil or silicone mat.
Choose your own adventure: Slice into long broad "noodles" to take the place of lasagna noodles; cut into quarters to use as tortillas in enchiladas and wraps; cut into thin short strips for "noodles" in a chicken noodle soup! You can really use these however you'd like.
Another option is to put the baked wraps into the dehydrator, between 120-140°F for about 12 hours. Once they're dried completely, pull them out of the dehydrator and snap into crackers or chips (depending on how thick your batter was when you baked it)!
Store in fridge in air tight container, wrapped in paper towel.