Wheat tortilla wrap

Warm it first: heat it in a dry frying pan for about 15–20 seconds on each side, or microwave it under a damp paper towel for 10–15 seconds. Keep it covered while you fill and roll it so it stays pliable.

For crisp wedges, cut the wraps into triangles, brush lightly with oil and bake at 180 °C for about 8–12 minutes, turning once. For a crisp folded wrap, toast it seam-side down in a dry pan over medium heat until golden, then turn it.

Yes. Separate them with baking paper, seal them in a freezer bag and freeze for up to about three months. Defrost in the fridge or warm them straight from frozen in a covered pan, turning often.

Try cooked chicken, lettuce, tomato and yoghurt sauce, or fill one with beans, rice, salsa and grated cheese. Keep wet fillings such as salsa or sliced tomato away from the tortilla until serving to help prevent it going soggy.

Yes, for quick wraps and flatbread-style meals, though it is usually thinner and less chewy than naan. Warm it in a dry pan and serve it with curry, soup or dips; it will not puff like naan.

Yes. A wholemeal wheat wrap has 7.9 g of fibre per 100 g, compared with 2.9 g in a wheat tortilla wrap. Wholemeal wraps also have less energy per 100 g: 277 kcal compared with 320 kcal.

It contains 650 mg of sodium per 100 g. A corn tortilla wrap has 430 mg per 100 g, so the wheat tortilla wrap has more.

Yes. They are ready to eat straight from the packet, so you can use them for cold fillings such as hummus, grated carrot and salad leaves. Warm them only if you want a softer, easier-to-roll wrap.