Flour tortillas

Heat each tortilla in a dry frying pan over a medium-high heat for about 20–30 seconds per side, until soft with a few toasted spots. Stack them under a clean tea towel so they stay warm and pliable.

Yes. Stack them, wrap them in a slightly damp clean tea towel and microwave for about 20–30 seconds; add a few seconds if they are still cool. Keep them covered until serving.

Warm them first, then keep the stack covered while you fill each one. Put the filling in a line just below the centre, fold the sides in and roll firmly; overfilling is a common reason they split.

Use them for quesadillas, enchiladas and soft tacos, or cut them into strips or wedges and bake until crisp for soups and dips. For quesadillas, fold one around cheese and cook in a dry pan until the cheese melts and the outside is golden.

Seal them in an airtight bag or container and keep them in a cool, dry place, following the packet’s storage directions. If you will not use them soon, freeze them with baking paper between tortillas so you can separate them easily.

Yes. Stack them with small squares of baking paper between them, seal in a freezer bag and freeze. Thaw the stack in the fridge or at room temperature, then warm briefly in a dry pan before serving.

Corn tortillas are lower: they have 222 kcal per 100 g, compared with 325 kcal per 100 g in flour tortillas. They also have more fibre per 100 g, while flour tortillas are softer and easier to fold into large wraps.

Yes. Whole wheat tortillas have 9.8 g of fibre per 100 g, compared with 3.3 g in flour tortillas. They are usually more substantial in texture, so they work well with fillings that can stand up to a heartier wrap.

Most are made with wheat flour and therefore contain gluten. If you need a gluten-free option, choose tortillas made from ingredients such as corn or a gluten-free flour blend, and check that the product is labelled gluten-free.