Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts & Sweets
- Method: Grilling, Folding
- Cuisine: American
