Tortillas and tortilla chips both get stale, but they get stale in different ways.
Chips get stale by absorbing moisture from the air. To make them fresh and crispy, spread them out on a baking sheet in a warm (~150° to 200° F) oven for several minutes. Leaving the oven door open will help moisture to escape, leaving them re-freshed and re-crisped.
Tortillas get stale by losing moisture. When they are dried out they break instead of being flexible enough to wrap around the filling of soft tacos or burritos. To make stale tortillas fresh and soft again, mist them with a small amount of water (just a few drops on each side), wrap them in a clean dish-cloth (you can mist the cloth with water too), put them in a covered casserole baking dish and place it in a warm oven. 
Or put them in a covered skillet over low heat on the stove. Keeping them covered as they re-heat is key. After a few minutes they will be soft and warm. Another method is to layer your stale tortillas and slightly moistened paper towels and put them in the microwave for 10 to 20 seconds.
Refresh your tortillas, save a buck.
An important word about tortilla nomenclature: Clearly all tortillas are made from “flour” — albeit different types of flour. Some are made from white flour, others are made from whole wheat flour, and then there are those made from corn flour. So how can one kind of tortillas be called “flour tortillas”? Both “flour” tortillas and “wheat” tortillas are made from wheat flour; the first from white flour, the second from whole wheat flour. Given this sad state of affairs, I propose we refer to tortillas as “white flour” tortillas, “whole wheat flour” tortillas, and “corn flour” (or just “corn”) tortillas.
