S’mores Crunchwrap Recipe
Gooey S’mores Crunchwrap Recipe
How to Make a S’mores Crunchwrap in a Tortilla
This gooey s’mores crunchwrap recipe is loaded with all of the essential s’mores fixins! Because what better way to enjoy a melty, chocolaty s’mores than wrapped in a warm, grilled flour tortilla? This is comfort food to the max! Learn how to make a s’mores quesadilla with marshmallows, chocolate, and graham crackers.
When you’re craving s’mores but there’s no campfire in sight, this s’mores crunchwrap recipe is a must-try. Rather than roasting the marshmallows over an open flame, they’ll melt into a gooey goodness on the griddle! With everything wrapped in a fluffy tortilla, it’s almost like a s’mores quesadilla. A deliciously convenient, less-mess, and extra-comforting way to enjoy a classic sweet treat.
Honestly, I love making a homemade crunchwrap supreme or a breakfast crunchwrap, and I decided I wanted to try something with a sweeter twist. Rather than a crunchy corn tostada like in the classic crunchwrap, this dessert crunchwrap recipe contains crunchy graham crackers instead! Crunchy, melty, and satisfying yet sweet—it’s definitely a recipe worth giving a whirl.
What to do with leftover marshmallows?
When I have marshmallows leftover from a recipe or a party, I always want to find a way to use them before they harden. This s’mores crunchwrap recipe is the perfect way to use up leftover marshmallows! Simple, quick, and no campfire required. Personally, I prefer to use mini marshmallows, but regular-sized ‘mallows should work just as well.
S’mores Quesadilla vs. S’mores Crunchwrap
Technically, I’d say a s’mores quesadilla would be marshmallows and chocolate, grilled inside of a tortilla. Most people probably wouldn’t include the graham crackers alongside the tortilla—but that’s why this is a s’mores crunchwrap recipe. Once you bite into that warm grilled tortilla and find that surprising crunch, you’ll understand why it’s so satisfying!
S’mores Crunchwrap Recipe Ingredients
How to Make a S’mores Crunchwrap
- Lay tortillas flat and fill with mini marshmallows, graham crackers, and chocolate.
- Fold in edges of tortilla, pressing with each fold to form pleats.
- Lightly spray each wrap with cooking spray and place seam-side down onto a griddle at 350°F (or a skillet over medium-high heat). Cook 2-3 minutes on each side.
- Combine sugar and cinnamon and add to a flat plate. After cooking, lightly spray each s’mores crunchwrap with cooking spray and toss to coat in cinnamon sugar.
- Tortillas: It’s best to use large, burrito-size (10-inch) tortillas so that all of the s’mores crunchwrap fillings will fit. Personally, I find that flour tortillas are the sturdiest and work best. Alternatives like whole wheat or gluten free tortillas tend to tear and don’t hold together as well.
- Marshmallows: I think mini marshmallows are best for this recipe because they’re quickest to melt, but large marshmallows should also work just fine.
- Graham Crackers: These are what put the crunch in your s’mores crunchwrap! You’re welcome to use a different cracker if you like, but I think graham crackers are a must for the classic s’mores flavor.
- Chocolate Bars: I prefer Hershey’s chocolate bars for their flavor and how easy they are to break into sections, but you can use any chocolate. Use your favorite brand of chocolate, try dark chocolate, white chocolate—whatever you like!
See how to make a s’mores crunchwrap in my Copycat Taco Bell Crunchwrap video!
S’mores Crunchwrap Recipe
- 4 large flour tortillas, (10-inch, burrito size
- 2 cups mini marshmallows
- 4 full graham crackers, broken into halves
- 2 Hershey's chocolate bars, broken into 4 sections each
- cooking spray
Cinnamon Sugar Coating
- ¼–⅓ cup sugar
- 2 tsp cinnamon
Assemble & Fold Crunchwraps
- Lay large tortillas on a flat surface. Fill each tortilla with ½ cup marshmallows, 2 graham cracker halves, and 2 sections of Hershey’s chocolate.
- Fold edges of tortilla inward tightly, pressing with each fold to form pleats.
- Place assembled wrap seam-side down so it stays together while assembling additional crunchwraps.
- Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
- Spray the wraps lightly with cooking spray or add a little oil to the pan.
- Add each crunchwrap to the griddle—seam-side down—pressing with a spatula to seal and flatten. (Do your best to make sure they’re relatively flat and touching the griddle!)
- Cook about 2-3 minutes per side, until golden brown.
- Near the end of cooking, mix sugar and cinnamon and add to a flat plate.
- Remove cooked crunchwraps from heat, immediately spray lightly with cooking spray, and place onto plate with cinnamon sugar. Flip to coat both sides.
- Serve warm and enjoy!