S’mores Crunchwrap

This S’mores Crunchwrap is a fun twist on the classic campfire treat, bringing all the gooey, chocolatey goodness into a warm, crispy tortilla wrap. I love how quick it is to make, and I don’t even need a fire to enjoy the flavors of s’mores at home.

Why You’ll Love This Recipe

I like this recipe because it’s mess-free compared to traditional s’mores, and the wrap holds everything together perfectly. The combination of melty chocolate, soft marshmallows, and crunchy graham crackers inside a golden tortilla makes every bite satisfying. I also enjoy that it’s easy to customize and can be made in just a few minutes.

Ingredients

2 large tortilla wraps
¼ cup chocolate chips (approx 40g)
½ cup mini marshmallows (approx 15g) vegan
¼ cup graham cracker crumbs
1 tablespoon vegan butter, unsalted melted

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by laying one tortilla flat on a clean surface.
2. I sprinkle chocolate chips, mini marshmallows, and graham cracker crumbs evenly in the center.
3. I place the second tortilla on top and fold the edges of the bottom tortilla up toward the center to form a crunchwrap shape.
4. I brush the outside lightly with melted vegan butter for extra crispiness.
5. I heat a skillet over medium heat and cook the crunchwrap for 2–3 minutes per side, pressing gently with a spatula until it turns golden brown and the filling melts.
6. I let it cool slightly before slicing into halves or quarters.

Servings and Timing

This recipe makes 1–2 servings, depending on how I slice it. It takes about 5 minutes to prepare and 6 minutes to cook, making it ready in under 15 minutes.

Variations

I sometimes add a drizzle of peanut butter or Biscoff spread inside for extra richness. For a darker chocolate flavor, I swap the chocolate chips for chunks of dark chocolate. I also like adding banana slices or strawberries for a fruity twist.

Storage/Reheating

I prefer eating this fresh since the marshmallows and chocolate are best when gooey. If I need to store it, I wrap leftovers in foil and refrigerate for up to 1 day. To reheat, I warm it in a skillet over low heat or in the oven at 350°F (175°C) for about 5 minutes until the filling softens again.

FAQs

Can I use flour tortillas instead of wraps?

Yes, I usually use large flour tortillas because they fold well and get crispy.

Can I make this in the oven instead of a skillet?

Yes, I can bake it at 375°F (190°C) for about 8–10 minutes, flipping halfway.

Do I have to use vegan marshmallows?

If I’m not keeping it vegan, I can use regular mini marshmallows.

Can I prepare this ahead of time?

I don’t recommend assembling it in advance since the tortillas may get soggy, but I can prep the filling ahead.

How do I stop the filling from leaking out?

I fold the tortilla edges tightly and cook seam-side down first to seal it.

Can I add more than one layer of filling?

Yes, I sometimes layer extra chocolate or marshmallows for a thicker crunchwrap.

What’s the best chocolate to use?

I like using semi-sweet chocolate chips, but chopped chocolate bars also work well.

Can I cook this in a panini press?

Yes, a panini press makes it extra crispy and evenly cooked.

Can I use flavored graham crackers?

Yes, cinnamon or chocolate graham crackers give a fun flavor twist.

Can I freeze the crunchwrap?

I don’t recommend freezing since the marshmallows don’t thaw well.

Conclusion

I love how this S’mores Crunchwrap brings a playful twist to a classic treat. It’s quick, indulgent, and perfect for satisfying my sweet tooth without the need for a campfire. Whenever I want a cozy dessert in minutes, this recipe is one I turn to again and again.

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