I made one of these and had a taco for lunch - it worked!
1/2 cup soy protein
1/8 cup Vital Wheat Gluten
1/3 teaspoon salt
4 teaspoons lard
1/4 cup water (I just added a little at a time until the dough came together - it was still crumbly looking until I squished it together with my hands, so check after adding a couple tablespoons)
Stir dry ingredients together, cut in lard until all the powdery stuff is incorporated and then add enough water to make a soft non-sticky dough, knead for about 5 mins (or use the dough hooks on a kitchen aid if you have one), let it rest, covered, for about 30 mins, pinch off the size of a golf ball (I got 3 portions from this) and roll out thinly (I used a silicone sheet and a glass), cook for 1 minute each side in a pre-heated skillet. These are not the soft tortillas that you can wrap around your filling, but the ones that you fold in half (while still warm) and stuff the filling inside. They taste good, don't fall apart and are only 4g carbs for the whole batch.
I don't know how they'll keep and if you want a wrap, I guess you'd have to roll them right after cooking.
