x 10-inch flour tortillas at room temperature
Flour tortillas are primarily a source of refined carbohydrates and provide some B vitamins and iron, particularly in enriched varieties; they are lower in fiber than whole wheat versions.
About
Flour tortillas are thin, unleavened flatbreads made from wheat flour, water, salt, and fat (typically lard or shortening), originating from northern Mexico and now widely produced throughout North America. The dough is rolled thin, traditionally by hand or with a tortilla press, then cooked on a hot griddle or comal until puffed and lightly spotted. Flour tortillas are softer and more pliable than their corn counterparts, with a mild, slightly wheaten flavor and tender crumb structure. They are available in various sizes, with 10-inch diameter being a standard commercial size suitable for burritos, fajitas, and wraps.
Culinary Uses
Flour tortillas serve as the primary wrapper in Northern Mexican and Tex-Mex cuisines, used for burritos, fajitas, quesadillas, enchiladas, and wraps. They are prized for their flexibility and ability to hold fillings without tearing, making them ideal for both warm and cold applications. At room temperature, they remain pliable and are ready for immediate use; warm tortillas are even more flexible and develop a softer texture. They are also used as a base for pizzas, layered in casseroles, or cut into strips for tortilla chips and soup garnishes.