Corn tortilla wrap

Heat it in a dry frying pan over medium heat for about 20–30 seconds on each side, then stack the warmed wraps under a clean tea towel. The trapped steam keeps them pliable while you fill them.

Yes, but warm it first and avoid overfilling: corn wraps are often smaller and less stretchy than flour tortillas. For a large burrito with lots of filling, a wheat tortilla wrap is less likely to split.

Keep wet fillings such as salsa and dressed salad in the centre, and add them just before serving. Spread a layer of beans or mashed avocado first, then place drier ingredients on top to help protect the wrap.

Yes. Separate them with small squares of baking paper, seal them in a freezer bag and freeze. Thaw in the fridge or warm straight from frozen in a covered pan over low heat, turning until soft.

Use a wheat tortilla wrap for a larger, more flexible roll, or a lettuce leaf for a crisp, lighter holder. For tacos or tostadas, smaller corn tortillas are a closer match than a wrap.

Corn wraps have a distinct maize flavour and tend to be less elastic; wheat wraps fold more easily around generous fillings. Per 100 g, a wheat tortilla wrap has 8.01 g protein and 650 mg sodium, compared with 6.1 g protein and 430 mg sodium in a corn tortilla wrap.

They are closely related, but wraps are often made larger and softer for rolling, while corn tortillas are commonly smaller and used for tacos. Check the pack size and texture if you want a wrap that will hold a generous filling.

A 40 g wrap provides 2.4 g protein. Pair it with beans, eggs, fish or chicken if you want a more substantial meal.