Wheat flour tortilla

Heat it in a dry frying pan over a medium-high heat for about 20–30 seconds on each side, until warm with a few toasted spots. Stack warmed tortillas under a clean tea towel to keep them soft.

Warm it first so the dough becomes pliable, then put the filling in a line just below the centre and leave the edges clear. Fold in the sides before rolling it away from you; too much filling is the usual cause of tears.

Yes. Brush or lightly spray it with oil, cut it into triangles and bake in a single layer at 190 °C for about 8–10 minutes, turning once, until crisp. They continue to firm as they cool.

Use it for burritos, quesadillas, fajitas and soft tacos. For a quesadilla, fill one half with cheese and other fillings, fold it over and toast in a dry pan until browned and the cheese has melted.

Keep them sealed so they do not dry out, following the storage instructions on the pack once opened. To freeze, separate them with baking paper, seal in a freezer bag and thaw while still wrapped so they stay pliable.

Yes, especially for burritos, quesadillas and soft tacos: wheat flour tortillas are usually more flexible and less likely to crack when rolled. Corn tortillas have a distinct corn flavour and are traditional for many tacos.

They often serve the same purpose, but “wrap” can describe a broader range of flatbreads and sizes. A wheat flour tortilla is a specific soft, round flatbread; check that a wrap is flexible enough for rolling if you are swapping it into a recipe.