I would say that since the whole “low-carb” craze has hit I do see the tortilla in more places that ever before. However most of them don’t taste like much, the lack of lard and kneading leaves their flexibility like my legs after a long plane ride, and worst of all, they are often called “wraps” or, worstest of all, “wrap-coverings” (I saw those in a gourmet store in New York once) Yet another scheme of the Man to put the brown man down.

Not to amend your deduction any further, but I would also suggest that the tortilla is better for the environment. A tortilla never has to be baked to be made. Think of all that oven energy that is going to waste. You could make a stack of tortillas as tall as a tree in the time it takes you to bake one loaf of bread.