Those tortillas are made from regular AP flour. It is the default style tortilla throughout California. When they are filled with dough conditioners for stabilization they lose that stretch.

Mission flour tortillas:

Seeing the title, I thought it would be rolled up cold pizza. Then the picture finished loading, and yup, that’s a burrito.

I guess I’ve probably had theirs somewhere along the way, but I’ve never had tortillas anywhere that were as elastic and unique as Qdoba’s.

However, Google AI just now suggested some things which might tell the tale:

• probably is in fact special high-gluten flour
• added fat
• “Steaming the tortillas before use is a key step in achieving maximum stretchiness. The moisture and heat from the steam help to relax the gluten in the dough, allowing it to stretch even further without breaking.”

Probably best that I don’t eat there very often, but good to know.

I seldom go. Some of that is location and lack of money. But on more than a few occasions it’s frustrating. I like basic burritos like meat, peppers and guacamole. But they aren’t in that mindset and want to put everything in. So I have to repeatedly explain the order and at each step confirm that I don’t want anything else and then when I finally get to the end I have no idea if I’m getting charged full price or if the clerk is going to charge the less expensive per item cost and I’m already frustrated so I’m not going to argue with them.

Every. Damn. Time.

In terms of size, restaurant-grade tortillas are hard to find around here, yet are fairly necessary in order to put together a nicely-sealed burrito. Then there’s the other problem of traditionally-made tortillas running quite high in kcals, easily going over 200.

As someone trying to manage my weight, I usually just wimp out, buy the low-carb medium-sized tortillas (60 kcals), making a complete mess of myself whenever I have burritos.

Side note: if anybody knows what I’m talking about, Qdoba* offers these enormous, thin, gooey tortillas that can produce a delicious houseboat-sized burrito. I guess they’re using high-gluten flour or something, which greatly helps make those suckers elastic and flexible. Unusually good taste for an American-style tortilla, too.

* I think that’s the chain.

the mexican restaurants where i live steam the tortillas and it makes them extra pliable for wrapping. Works with the store bought tortillas if you put a wire baking rack on a big saucepan on the stove and boil a little water with a bit of foil or large lid on top of the tortilla

Yeah, good point. And seems to confirm what I found below.

If you don’t have a strategically-sized wire rack, I’ve found that taking a used, thin can (like for sardines) and removing both ends serves as a great way to balance a plate on top of the can, which sits in a big saucepan or wok, filled with enough water to steam. Handy for making all kinds of steamed food, like veggies or dumplings.

I’d also meant to mention that pre-wetting tortillas in general helps unlock their flavor. It’s almost shocking how much better they taste than dry, and of course you can still crisp them up however you like.

I haven’t done a rolled pizza in a long time. Tasty

I feel like I’ve stumbled on a secret Italian leftovers menu.
Which other recipes do you have that Italians are hiding from us?
Yesterday’s pasta, fried until crisp?
Minestrone enhanced with pancetta and parmigiano?
Tiramisu dunked into coffee?

the mexican restaurants where i live steam the tortillas and it makes them extra pliable for wrapping. Works with the store bought tortillas if you put a wire baking rack on a big saucepan on the stove and boil a little water with a bit of foil or large lid on top of the tortilla

You can also just microwave them for like 20-30 seconds with a damp paper towel on top - works amazng for making store bought tortillas super pliable without any special equipment!