Heat the oven to 375º F, cut 5 pieces of parchment about 14 inches long, and set out a rolling pin with 2 cookie sheets. The setup matters here because the dough needs to be rolled and moved quickly while it is still warm.

Add the mozzarella cheese, almond flour, and salt to a food processor, then pulse until the mixture is evenly combined and the cheese looks finely chopped. It should look dry and mealy rather than pasty, with no large strands of cheese left behind.

Scrape the mixture into a large heavy saucepan and cook it over low heat, stirring the whole time. Steady low heat helps the cheese melt without separating into oily pools.

Keep stirring until the mixture changes from loose crumbs into a cohesive dough ball, then tip it onto a sheet of parchment. When it is ready, it will look glossy, doughy, and mostly unified instead of grainy.

Knead the hot dough carefully once it is cool enough to handle, then divide it into 4 equal portions and return 3 portions to the warm pan off the heat. This quick knead finishes the mixing, and keeping the extra dough warm helps prevent cracking later.

Shape 1 portion into a ball, flatten it slightly on parchment, cover it with a second sheet of parchment, and roll it into about a 9 inch circle. Use even pressure so the circle stays fairly uniform and thin without tearing around the edges.

Transfer that round to one half of a parchment-lined baking sheet, then repeat with the second portion on the other half and finish the last 2 portions the same way. If the dough stays warm, it should feel stretchy and cooperative instead of stiff.

Bake for 5 to 7 minutes, watching closely, until the outer edges just begin to brown. Pull them when the rims are lightly golden, because deeper color usually means a crisper, less flexible wrap.

Cool the tortillas briefly, loosen them gently with a spatula, and fill them while still slightly warm; refrigerate extras in an airtight container and warm leftovers gently before using. They bend best when warm, with soft centers and delicate golden edges.