Serve these tortillas with Ember-Roasted Salsa.
Step 1: Brush flour tortillas on both sides with olive oil. Top with thinly sliced chives, if desired. Grill over medium heat, flipping as necessary, until they have nice grill marks, 2 to 4 minutes. (Watch carefully as they can burn easily.) Transfer to a cutting board and cut into wedges. They’ll crisp up as they cool.
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