All starchy carbs are broken down in the body to blood glucose (= sugar). The more processed they are the faster this process tends to be. Most wheat products – including wraps and other flatbreads – are very processed (the flour is ground superfine).
Dr Michael Mosley and Dr Clare Bailey say “the Mediterranean-style low carb diet approach, which we recommend in The Blood Sugar Diet, is a low sugar diet, low in starchy, easily digestible carbs.”
“Minimise or avoid the starchy ‘white stuff’ bread, pasta, potatoes, rice: Be wary of ‘brown’ alternatives: the extra fibre can be negligible. Brown rice is OK, but some wholemeal breads have added sugar. Switch instead to quinoa, bulgur (cracked wheat), whole rye, whole-grain barley, wild rice and buckwheat.”
(Get Started, linky at the top of the page).
Do note that serving sizes of even these whole, minimally processed grains are very small in the official recipes. Some regulars here on the BSD forum choose to avoid all starchy grains and pulses. It is important to replace the lost minerals and bulking fibre by eating far more seeds and certain nuts.
HTH!