Sandwich wraps always getting way to crispy
If you are using a "tiny bit of olive oil," I'm sure you are using too little.  I have only made tortillas using shortening and lard and when doing so, my fat weighed-in at nearly a quarter the weight of my flour.  I don't know how you measure-out your ingredients, but that would be roughly 1/3 cup lard or shortening for 2 cups of flour (with a little over 1/2 cup water and maybe a teaspoon or so of salt).  Also, I always used water that was cool to warm - never hot.

The fact that you are getting bubbles is a good sign.  If you increase the fat percentage in your dough and still have problems, try rolling-out your tortillas thinner.

To be clear - I have never made tortillas using oil, I have only made them with shortening or lard.  But having said that, the fat is certainly an important textural component of this unleavened bread.