I guess not. I’ve never had an amazing burrito where I was like this flour tortilla is off the chain. The insides get all the focus. Corn tortilla is different. I’ve had bad corn tortillas ruin a good taco.
For years, every time I was driving I-80 between SF and Sacramento I’d make a stop in downtown Dixon to get Sonora-style (just meat and not a lot of it) chile verde burritos at Cueva’s made with fantastic flour tortillas. They were similar to the best roti I’ve had, slightly stretchy and chewy. Unfortunately they closed 10+ years ago.
I strongly recommend rendering your own lard by braising a pork shoulder, or buying some freshly made from a Mexican butcher (those that make chicharron commonly have tubs of manteca as well). Commercial hydrogenated lard (the kind that looks like Crisco and does not need refrigeration) at best has no flavor and the texture isn’t quite right.