This is the key and determines if they are eaten correctly or not.
Do you toast them when they’re already in wrap form? Like, so they’re toasty on top and bottom and still soft on the sides?
I don’t go for burnt or almost-burnt anything. My preferred level of toastiness is “I suppose this is technically toasted” for most things. But I can get behind grilling an already-wrapped burrito to add some texture.
Toast the tortilla before you make the wrap. Put it in quarters and do one quarter, which is one half of the tort, the fold in half and do the other half. You end up with one entire side that is toasted (toast to your level…sounds like you like a lot less than I do). Make your wrap with the toasted side on the outside. Then you end up without this:
Exactly! A pre-toasted tortilla wrap is soooo much better. Of course, I like mine toasted to near burnt levels, just like I like my smores marshmallows and, well, regular toast…you know, bread toast. 
Flour tortillas, I prefer warmed up. But I will eat them cold if I’m in a hurry.
Corn tortillas, always warmed. Cold is just…wrong.
We enjoy both wheat and corn tortillas…but I use a hot griddle on our gas stove. We like them when they develop brown areas and puff up a bit.
Where I live it is possible to buy handmade tortillas of all sorts. Wheat (in many sizes) are favored by those from Northern Mexico, while corn tortillas are favored by folks from further south as a general rule. Additionally, both white corn and yellow corn tortillas are available in many different sizes.
I grew up eating tortillas, and while stationed in the Air Force I couldn’t buy any…so every leave home would result in my luggage having a stockpile of tortillas, even at the expense of other luggage items. We keep a nice stock in the refrigerator and enjoy them frequently.
Yeah. Flour tortillas can be serviceable cold, but corn are almost like another substance. They always need to be warmed.
I realized I didn’t say how I warm them: a cast iron comal, a griddle, or directly on the burner.
QFT, although I like mine with a bit of crunch.
When I was a kid I used to eat them with some onion, Tapatio sauce, and lime. I didn’t like it as much when I tried it as an adult.
What I find unaccountably tasty is just some thin spears of jalapeño, onion, and tomato with a little salt. I go full Hank Green on those. With a warm tortilla, of course.
Y’all should be happy to hear that because of this thread (and because my iron skillet was already sitting on the stove from a previous meal) I used it to heat up my three tortillas before making chicken tacos..
Best is eaten hot right off the skillet when freshly made. We have a tortilla press and we also have a good source for freshly ground masa harina. Almost as good as when we go to Mexico and get them hot off those skillets.
Yep, heat me up a flour tortilla this way and the moment I taste it I will be transported back to the age of 4, having the first breakfast taco of my life in the Martinez’s kitchen.
Though, I don’t always heat my tortillas this way. Sometimes I use a skillet or a flat griddle. Either way, you get a toastiness and a char that you don’t get with other methods.
Heheh, I was very proud of myself when I finally made a good set of both flour and corn tortillas. I told my co-worker down in Mexico City about it, and his response was “You know you can just buy them at the store, right?” That guy has obviously never been fed a shelf stable tortilla.