Combine carrots, water, butter and brown sugar in a pan over medium-high heat and bring to a boil.
Cover and reduce the heat to cook on low for approximately 6 minutes.
Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.
Remove from the heat and sprinkle with salt and pepper.
Add sauce to a second tortilla and place on top.
Heat in the microwave for about 20 seconds, then put on the stove, until nice a crisp. If you have sauce left over, use for dipping!