Chips get stale by absorbing moisture from the air. To make them fresh (and crispy), put them on a baking sheet in a warm (~200°) oven for a few minutes. Leaving the oven door open will help them the 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 a soft taco or burrito. To make stale tortillas fresh (and soft) again, mist them with a small amount of water (just a few drops on each side), 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 in slightly moistened paper towels and put them in the microwave for 10 to 20 seconds.
Refresh your tortillas, save a buck.
A word about tortilla nomenclature. It seems clear to me that all tortillas are made from “flour”, albeit different types of flour. So how can one kind of tortillas be called “flour tortillas”? Both “flour” tortillas and “wheat” tortillas are made from wheat flour; the former from white flour, the later 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.