x 6-inch flour tortillas

Flour tortillas are thin, unleavened flatbreads 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 rolled thin and cooked on a hot griddle or comal until soft and pliable, developing light browning and charred spots. Flour tortillas differ from corn tortillas in their use of wheat flour rather than masa (corn dough), resulting in a softer, more pliable texture and milder flavor. Size varies considerably; 6-inch tortillas represent the smaller end of the spectrum, suitable for tacos, wraps, and appetizers, while larger variants (8-12 inches) are used for burritos and quesadillas.

The 6-inch format is particularly popular in Mexican cuisine for street tacos and as a portion-controlled option. These tortillas are typically sold fresh in Mexican markets or pre-packaged in supermarkets, with shelf-stable versions available in vacuum-sealed packages.

Six-inch flour tortillas are versatile vehicles for both traditional and contemporary fillings. They are most commonly used for tacos, enchiladas, and quesadillas, and serve as wraps for burritos, fajitas, and handheld appetizers. In Mexican cuisine, they accompany soups and stews (sopas) or are served warm alongside main dishes. Beyond Mexican cuisine, they function as neutral-flavored wraps in fusion cooking, suitable for sandwich-style preparations, vegetable wraps, and even dessert applications.

Preparation typically involves warming the tortillas to restore pliability—either directly over flame, in a skillet, or wrapped in a damp cloth. This process also develops flavor and makes them less prone to tearing when filled.