I love how these dessert wraps bring all the nostalgic flavors of s’mores into a portable, mess-free format. The crisp, golden tortilla contrasts perfectly with the soft, gooey center, and the graham cracker coating adds a sweet, crunchy finish. Plus, they’re super customizable—I can add peanut butter, cookie butter, caramel, or even crushed Oreos to make every bite extra indulgent. Whether I’m making dessert for a gathering or treating myself to something sweet, these are always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crunchwraps:
large flour tortillas
large marshmallows or mini marshmallows
chocolate spread, melted chocolate chips, or hazelnut spread
unsalted butter, for grilling
Graham Crumb Coating:
graham cracker sheets, finely crushed
granulated sugar
ground cinnamon (optional)
Optional Flavor Enhancements:
caramel drizzle
crushed Oreo pieces
pinch of sea salt
peanut butter or cookie butter
mini chocolate chips
Directions
I start by crushing the graham crackers into fine crumbs using a rolling pin or food processor. I mix in the sugar and cinnamon, then spread the mixture on a shallow plate and set it aside.
On a flat surface, I lay out the tortillas and spread a generous layer of chocolate in the center, leaving a 2-inch border.
I place 3 to 4 large marshmallows (or about ½ cup of mini marshmallows) on top of the chocolate. For extra flavor, I sometimes roast the marshmallows slightly before adding them.
I fold the edges of the tortilla inward, creating overlapping folds to seal the filling tightly.
In a nonstick skillet over medium heat, I melt a tablespoon of butter. I place the wrap seam-side down and press it gently with a spatula. I cook it for about 3–4 minutes per side, until golden and crisp. I repeat with the remaining wraps, adding more butter as needed.
While still hot, I press the cooked wraps into the graham cracker crumb mixture, coating all sides evenly.
I let them cool for about 2 minutes before slicing each one in half diagonally and serving.
Servings and timing
This recipe makes 4 large dessert wraps. It takes about 15 minutes to prep and 15 minutes to cook, so I have dessert ready in just 30 minutes.
Variations
I spread peanut butter or cookie butter under the chocolate for a rich twist.
Crushed Oreos inside the filling give it a cookies-and-cream vibe.
A pinch of sea salt on the chocolate helps balance the sweetness.
I’ve added mini chocolate chips inside for extra texture and melty goodness.
When I want a caramel flavor, I drizzle in a little sauce before folding the wrap.
Storage/Reheating
These wraps are best enjoyed fresh while warm and gooey, but if I have leftovers, I store them in the fridge wrapped in foil for up to 2 days. To reheat, I use a skillet over low heat or pop them in a toaster oven to restore crispiness. I avoid microwaving if I want to keep the exterior crispy.
FAQs
Can I use smaller tortillas?
Yes, but I reduce the filling so it’s easier to fold. I also adjust cooking time slightly since smaller wraps cook faster.
What’s the best chocolate to use?
I usually use chocolate spread or melted chocolate chips. Hazelnut spread also works great for added richness.
Do I have to coat the outside in graham crumbs?
It’s optional, but I think it adds a great texture and ties in the classic s’mores flavor.
Can I make these ahead of time?
They’re best fresh, but I can prep the wraps and refrigerate them ungrilled. When ready to serve, I cook them and coat them in graham crumbs.
How do I toast the marshmallows without a fire?
I use a kitchen torch or broil them briefly on a foil-lined baking sheet, watching closely so they don’t burn.
Conclusion
These S’Mores Crunchwrap Ores are the ultimate dessert for anyone who loves the gooey, nostalgic flavors of classic s’mores. They’re easy to make, endlessly customizable, and perfect for sharing (or not). Whether I’m cooking for a group or just craving something sweet, this crunchy, melty dessert always delivers.
These dessert wraps are loaded with gooey marshmallows, melty chocolate, and a graham cracker crust. A fun twist on classic s’mores—crispy outside, melty inside, and ready in 30 minutes!
Ingredients
Crunchwraps:
4 large (10-inch) flour tortillas
12–16 large marshmallows (or 2 cups mini marshmallows)
1 cup chocolate spread, melted chocolate chips, or hazelnut spread
2 tbsp unsalted butter (for grilling)
Graham Crumb Coating:
8 graham cracker sheets, finely crushed
1 tbsp granulated sugar
1 tsp ground cinnamon (optional)
Optional Flavor Enhancements:
Caramel drizzle (for filling)
Crushed Oreo pieces (for filling)
Pinch of sea salt (on chocolate layer)
Peanut butter or cookie butter (for spreading)
Mini chocolate chips (for added texture)
Instructions
Make the crumb coating:
Crush graham crackers using a food processor or rolling pin. Mix in sugar and cinnamon. Spread the crumb mixture on a shallow plate and set aside.
Assemble the crunchwraps:
Lay tortillas flat. Spread chocolate in the center, leaving a 2-inch border.
Add 3–4 large marshmallows or a handful of mini marshmallows on top. Optionally, roast marshmallows first for extra flavor.
Fold and seal:
Fold tortilla edges toward the center, overlapping sections tightly to seal the wrap.
Grill the wraps:
Heat 1 tbsp butter in a skillet over medium heat. Place the wraps seam-side down and press gently. Grill 3–4 minutes per side until golden and crisp. Repeat with remaining wraps.
Coat in crumbs:
Immediately press each hot crunchwrap into the graham crumb mixture, coating all sides evenly.
Serve:
Let cool for 2 minutes, then slice diagonally and enjoy warm!
Notes
Roasting marshmallows adds a deep toasted flavor—great for that authentic campfire taste.
Mini marshmallows melt more evenly throughout the filling.
These are best served warm but can be reheated in a skillet or air fryer.
