S’Mores Crunchwrap
Creamy, gooey, and perfectly toasty—this S’Mores Crunchwrap is a warm hug in a handheld package.
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Servings: 4 servings
Equipment
- Skillet
- Spatula
Ingredients
Tortillas
- 4 large flour tortillas (10-inch burrito-size) room temperature for easy folding
Marshmallows
- 12-16 large marshmallows about 3–4 per crunchwrap, or 2 cups mini marshmallows
Chocolate Spread
- 1 cup chocolate spread such as warmed melted chocolate chips, chopped chocolate bars, or hazelnut spread
Butter or Oil
- 1 tablespoon unsalted butter or neutral oil optional, for skillet browning
Instructions
- Lay one flour tortilla flat on a clean surface. Smooth it out so it’s easy to fold and has no wrinkles. Leave ample space around the edges for pleating.
- Spread a layer of chocolate spread in the center of the tortilla, about 3 to 4 inches across. Leave a 1–2 inch border so the chocolate won’t ooze out when you fold.
- Place the marshmallows on top of the chocolate spread. If using large marshmallows, arrange 3–4 in the center; if using minis, sprinkle about 1/2 cup per tortilla to cover the chocolate evenly.
- Fold the edges of the tortilla over the filling to form a sealed pouch. Start by folding the edge closest to you, then work around in pleats to create a tight seal in the center.
- Heat a skillet over medium heat and place the crunchwrap seam side down. Add a small pat of butter or a teaspoon of oil if you want a more golden crust.
- Cook until golden brown, about 2–3 minutes, then flip and cook the other side. Watch closely—you want a crisp, even color without burning.
- Remove from skillet, let cool slightly for 1–2 minutes so the filling sets just enough, then slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tortilla will soften over time.