Ingredients
2 large tortilla wraps
¼ cup (40 g) chocolate chips
½ cup (15 g) mini vegan marshmallows
¼ cup graham cracker crumbs
1 tablespoon vegan unsalted butter, melted
Instructions
- Lay one tortilla flat on a clean surface.
- Sprinkle chocolate chips, mini marshmallows, and graham cracker crumbs evenly in the center.
- Place the second tortilla on top and fold the edges of the bottom tortilla up toward the center to form a crunchwrap shape.
- Brush the outside lightly with melted vegan butter.
- Heat a skillet over medium heat and cook the crunchwrap for 2–3 minutes per side, pressing gently with a spatula until golden brown and the filling melts.
- Cool slightly before slicing into halves or quarters.
Notes
Best enjoyed fresh for maximum gooeyness.
Add peanut butter, Biscoff, or fruit for variations.
Bake at 375°F (190°C) for 8–10 minutes as an alternative cooking method.
Seal edges tightly and cook seam-side down first to avoid leakage.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ½ crunchwrap
- Calories: 310
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
