S’mores Crunchwrap
A delicious portable twist on classic s'mores, featuring creamy melted chocolate, gooey marshmallows, and crunchy graham cracker crumbs wrapped in a crispy tortilla.
Ingredients
For the Crunchwrap
- 4 pieces Large flour tortillas Burrito-size, sturdy tortillas prevent sogginess.
- 1 cup Mini marshmallows They melt quickly and evenly.
- 4 ounces Chocolate bars Milk, dark, or even peanut butter cups work.
- 1/2 cup Graham cracker crumbs Use finely crushed for easy folding.
- 2 tablespoons Butter For browning the tortilla in the skillet.
- optional Whipped cream For serving if you want an extra indulgent finish.
Instructions
Assembly
- Lay one large tortilla flat on a clean work surface.
- Place a small mound of mini marshmallows in the center.
- Scatter broken chocolate pieces over the marshmallows.
- Sprinkle a little graham cracker crumbs on top to add crunch and absorb syrupy chocolate.
- Fold the tortilla edges toward the center, overlapping to form a sealed disk. Pinch gently to secure.
Cooking
- Heat a skillet over medium heat and add a pat of butter; swirl to coat.
- Place the crunchwrap seam-side down in the skillet. Cook until the underside is golden, about 3–4 minutes.
- Carefully flip and cook the other side until golden and the chocolate inside is melted, another 3–4 minutes.
- Remove from the skillet. Let rest 1 minute, then serve warm with whipped cream or extra crumbs if desired.
Notes
Don’t overfill the center. Use medium heat to avoid burning the tortilla before the filling melts. Store any leftovers in an airtight container in the refrigerator for up to 2 days.