flour tortilla
Flour tortillas are a good source of carbohydrates and provide iron, B vitamins (especially thiamine and niacin), and small amounts of protein from wheat flour. Depending on preparation, they may contain added fats and sodium from preservatives.
About
A flour tortilla is a thin, pliable flatbread made from wheat flour, water, salt, and fat (typically lard or vegetable shortening), originating in Mexico and now widely consumed throughout North America and beyond. The dough is kneaded, portioned, flattened (traditionally by hand with a comal or wooden press), and cooked on a hot griddle or comal until puffed and lightly spotted. Unlike corn tortillas, flour tortillas contain gluten from wheat, which gives them greater elasticity and a softer, more pliable texture that holds fillings well without tearing.
Modern flour tortillas range from 6 to 12 inches in diameter depending on their intended use. They have a subtle, slightly sweet wheaten flavor and pale golden appearance when freshly made. Commercial variants often include preservatives and dough conditioners to extend shelf life. Flour tortillas are distinct from corn tortillas (which predate them by centuries) and are particularly associated with Northern Mexican cuisine, though they are now a staple across Mexican-American kitchens.
Culinary Uses
Flour tortillas serve as edible vessels and wrappers across numerous culinary applications. They are essential to burritos, in which they encase seasoned meats, beans, rice, and garnishes; quesadillas, where cheese and fillings are sandwiched between two tortillas and pan-fried; and fajitas, where they accompany sautéed vegetables and proteins. Beyond Mexican cuisine, flour tortillas function as wraps for sandwiches, roll-ups, and pinwheels in contemporary American cooking. They can be fried to make crispy shells or chips, cut into strips for tortilla soup, or used as a base for flatbread pizzas. Warm, buttered flour tortillas are also enjoyed simply with meals as an accompaniment.