I asked ai to give me a recipe for High-fiber, lower-carb tortillas (using coconut + psyllium + cold boiled potato)

Makes ~6 medium tortillas.

Ingredients

Psyllium husk powder: 2 ½ tsp (more fiber, more bind)
Warm water: 4 tbsp (plus 1–2 tsp more if needed)
Salt: ½ tsp
Coconut flour: ⅓ cup (about 28–35 g)
All-purpose flour: 2–3 tbsp (about 15–25 g) optional but helps roll
Cold boiled potato (cooled fully, then mashed or finely grated): ¼ cup packed (about 60–70 g)
Apple cider vinegar (optional): 1 tsp
Oil or butter: 1–2 tsp (for dough)
Baking powder: ¼–½ tsp (optional)


Instructions

Hydrate psyllium: Mix psyllium + warm water (+ vinegar if using). Rest 5 minutes until gelled.
Add potato: Mix in the cold mashed/grated potato.
Mix dry: Stir in coconut flour, salt, and (if using) AP flour + baking powder.

Dough check:
Too dry/cracking? add water 1 tsp at a time.
Too wet/sticky? add 1 tsp coconut flour at a time.

Rest: 10 minutes.

Roll/press: Divide into 6 portions. Roll between parchment or press thin-ish (aim ~3 mm).
Cook: Medium-high skillet. Cook 1–2 minutes per side until set and lightly browned. Don’t overcook or they get brittle.
Steam-soften: Stack and cover with a towel to soften as they cool.

A typical ballpark is:

Per tortilla (of 6):
Total carbs: ~10–14 g
Net carbs: ~6–10 g
Fiber: often 4–8 g+ (mostly from coconut + psyllium)
Whole batch: multiply by 6.

These are estimates because carbs shift a lot with the exact grams of coconut flour and potato you use.

Can I add any other vegetable, etc. to make it better? More like a flour tortilla and/or tastier?

Yes. You can add veggies, but go light on anything watery or high-carb—otherwise the dough gets loose/sticky and the tortillas won’t roll well.

Best additions (most “tortilla-like”)

Chopped spinach (thoroughly squeezed dry): start with 1–2 tbsp finely chopped per batch
Mild onion or scallion (cooked/dried): 1 tbsp finely minced (cook first to remove water)
Garlic powder: ¼–½ tsp
Chopped cilantro or parsley: 1–2 tbsp
Diced green chiles: 1–2 tbsp (drain well)
For more “flour tortilla” vibe (neutral flavor)

More salt: up to ¾ tsp total if you like
A little fat: 1 extra tsp oil in the dough helps mouthfeel
Baking powder: ½ tsp (if yours is currently ¼–½ tsp or none) for a more tortilla/pliable texture
Add-ins to boost flavor (low-carb)

Ground cumin: ¼–½ tsp
Smoked paprika or chili powder: ¼–½ tsp
Oregano: ¼ tsp
Veggies to be careful with (raise carbs / add moisture)

Carrots, beets, sweet potato, squash (often too sweet/high-carb)
Zucchini, mushrooms, peppers unless cooked and well-drained If you use higher-moisture veg, you’ll likely need to add 1–2 tsp coconut flour to bring the dough back.
Simple rule for texture

For every 1–2 tbsp added “wet” ingredient (like spinach), you may need:

+1–2 tsp coconut flour, or
+1–2 tsp psyllium, or
slightly longer rest before rolling.

I worked!

I made the recipe as directed.

For needing a wrap, it does work. It is like a strong crepe in texture. It doesn’t taste bad and it doesn’t taste great. I can taste the coconut flour, but it isn’t too overpowering, and adds an exotic taste. The wrap is OK and serves the purpose of a wrap. It has been a good learning experience also. I have to get used to these ingredients so I can make lower carb food with less gluten, whilst customizing it to my taste and needs.