Why does flatbread have to be microwaved / cooked / toasted? I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."

They said, "Well technically the flatbread still HAS to be toasted, so would you like the meat toasted ?" 

In confusion, I asked, "Why? I would prefer it un-toasted."

They said, "We are required to toast all flatbread, as it releases some chemical... or something."

Can anyone clear up what they may be referring to?  Does flatbread (non-homemade) HAVE to be toasted / cooked / microwaved ?

Edit: 


  Ingredients: Enriched flour (wheat flour, niacin, reduced iron, thiamine
  mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid, malted
  barley flour), water, soybean oil, yeast, contains 2% or less of
  nonfat dry milk, salt, wheat gluten, sugar, dough conditioner (acacia
  gum, guar gum, ascorbic acid, L- cysteine, enzymes), calcium
  propionate, baking powder (sodium acid pyrophosphate, sodium
  bicarbonate, corn starch, monocalcium phosphate), and sodium stearoyl
  lactylate.
Most likely the flatbread is not very pliable when cold. I believe that Subway forces the heating of the flatbread to keep it from splitting when they fold it.