x 7- or 8-inch flour tortillas
Flour tortillas provide carbohydrates and are a modest source of fiber depending on whether whole wheat flour is used; enriched varieties may contain added B vitamins and iron. They are relatively low in fat unless prepared with excessive lard or shortening.
About
Flour tortillas are thin, unleavened flatbreads made from wheat flour, water, salt, and fat (typically lard or vegetable shortening). Originating in northern Mexico, they are distinguished by their soft, pliable texture and mild, slightly nutty wheat flavor. The dough is rolled thin and cooked on a griddle or comal until lightly spotted and flexible, typically yielding a diameter of 7-8 inches. Unlike corn tortillas, flour versions contain gluten, which provides elasticity and allows them to be stretched to thinner dimensions without tearing. Their neutral flavor profile makes them versatile vehicles for both savory and sweet fillings.
Culinary Uses
Flour tortillas are foundational to Mexican and Tex-Mex cuisine, serving as the base for burritos, quesadillas, enchiladas, fajitas, and wraps. Their malleability makes them ideal for wrapping around fillings without breaking, and their mild flavor complements both meat-based and vegetarian preparations. They are also used to make tortilla chips when fried, or cut into strips for soups such as tortilla soup. Beyond Mexican applications, they function as an alternative to bread in sandwiches and wraps across casual and contemporary cuisines.