How do you prep your flour tortillas for making things like breakfast burritos or bean/beef burritos, etc? For corn tortillas, I always heat in a tiny skiff of oil in a skillet, flip and do the other side. This softens them and makes them roll-up nicer, improves flavor. But what about flour tortillas? I've used them "plain", just roll them around whatever - but they seem to be lacking something. I've tried the same method as the corn tortilas, but that doesn't seem quite right either for the flour ones. Ideas please!