Have you ever had a homemade tortilla? It's an experience similar to the first time you take a bite of homemade bread, still piping hot out of the oven. There are plenty of high-quality and tasty tortillas available at supermarkets, and I won't lie to you; I keep a stock of them on hand. However for truly special occasions, I break out the lard (yes, LARD), flour, maybe a little Masa, and the elbow grease, as well as any number of other ingredients. Making your own tortillas is remarkably simple, but the bottom line is when you are craving a tuna wrap on your way home from the bar at 3 AM, no one looks forward to kneading dough. It is simple, but not quick.
If you make a regular habit of baking, and are a fan of wraps and tortillas, then add this to your baking day regimen, make a batch and refrigerate. However, just like homemade bread these wraps are devoid of preservatives and won't keep for very long unless frozen. I don't care for them frozen anymore than I care for frozen bread.
Note: When measuring out ingredients, don't adhere religiously to the recipe. Practice makes perfect here, and after a few times (and maybe a few failures) you will know when the dough is just right.