Easy S’mores Crunchwrap

There’s something about s’mores that just hits different. It’s childhood, campfires, sticky fingers, and that moment when melted chocolate drips onto your wrist — and you don’t even care because it’s worth it.

The thing is, most of us don’t have a campfire waiting in the backyard on a random Tuesday night. But that craving for something warm, gooey, chocolatey, and nostalgic? Yeah, it doesn’t wait for summer.

That’s where this recipe came from — a late-night idea, a little bit of chaos, and a stack of tortillas left over from taco night. The thought was simple: what if I could wrap up a s’more, make it crispy, buttery, golden, and still get that melted center that makes your eyes roll back for a second?

And it worked. Way better than I expected. The tortilla gets this toasty, buttery crunch (kind of like a churro, honestly), and the inside is everything you love about s’mores — soft, sweet, melty, and messy in the best way. The cinnamon sugar coating is optional, but please, *don’t skip it*. It takes it from good to completely addictive.

I’ve made these for friends, for movie nights, for “I just need dessert right now” moments. Every single time, people take one bite, pause, and go: *“Oh wow… okay, that’s dangerous.”*
So yeah. Be warned. You might not want to share.

Ingredients

* 4 large flour tortillas (10-inch works best)
* 4 ounces milk chocolate (like 2 Hershey’s bars), broken into rectangles
* 8 full graham cracker sheets (or 16 squares), lightly broken to fit
* 4 cups mini marshmallows
* 2–3 tablespoons unsalted butter (for cooking)
* 1½ cups cinnamon-sugar mix (¾ cup granulated sugar + 1½ teaspoons cinnamon)

Instructions

1. Build the filling.
Lay a tortilla flat on your counter. Pile about a cup of mini marshmallows in the center, leaving a 2-inch border all around. Add two pieces of graham cracker on top, then a layer of chocolate rectangles. Don’t be stingy — s’mores are meant to be indulgent.

2. Fold it up.
Bring the sides of the tortilla toward the center, pleating as you go until you’ve got a tight, hexagon-shaped little package. Flip it over so the folds are underneath — that keeps everything sealed while it cooks.

3. Toast it golden.
Heat a nonstick skillet or griddle over medium-high. Melt about half a tablespoon of butter per wrap. Place the crunchwrap seam-side down and cook for 2–3 minutes per side, until golden and crisp. Add more butter as you go — butter is the secret to that deep, toasty flavor.

4. Coat in cinnamon sugar.
The second it comes off the pan, roll it (carefully — it’s hot!) in your cinnamon sugar mix, or sprinkle generously over both sides. It should sparkle a little.

5. Slice and serve.
Let it rest for a minute or two so the chocolate thickens just a touch, then slice it in half. You’ll see the marshmallow stretch like melted cheese, and that’s when you know you did it right. Eat it warm, right away. Don’t wait.

Recipe FAQs

1: Can I make these ahead of time?
Not really — they’re one of those things that’s best fresh off the pan. The marshmallows lose their magic once they cool, and the tortilla softens. But you *can* prep everything ahead (tortillas, chocolate, marshmallows, graham crackers) and just assemble when you’re ready. Think of it like a 5-minute dessert emergency kit.

2: What if I don’t have graham crackers?**
No problem. You can use digestive biscuits, shortbread cookies, or even a sprinkle of crushed cereal like Golden Grahams or Cornflakes for crunch. The goal is texture — something crisp to balance the gooey center.

3: Can I use dark or white chocolate instead of milk chocolate?
Absolutely. Dark chocolate makes it a little more grown-up and less sweet, and white chocolate gives it that extra creamy hit. Mix and match if you want — it’s dessert, not science.

4: Is there a way to make this a bit “lighter”?
Okay, so… not really. This is a treat meant to be rich and cozy. But if you want a slightly less sugary version, skip the cinnamon sugar coating and just brown the tortilla in butter (or coconut oil). You’ll still get that crisp, toasted flavor without the extra sweetness.

5: What’s the best way to serve these for a group?
If you’re hosting a movie night or a chill get-together, set up a little “s’mores wrap bar.” Lay out the ingredients — different chocolates, maybe peanut butter cups, even sliced strawberries — and let everyone build their own. Cook them one by one or in batches, then cut them in halves or quarters so everyone can try different combos. It’s fun, interactive, and the smell alone will make everyone wander into the kitchen.

Easy S’mores Crunchwrap

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 large flour tortillas (10-inch works best)

• 4 ounces milk chocolate (like 2 Hershey’s bars), broken into rectangles

• 8 full graham cracker sheets (or 16 squares), lightly broken to fit

• 4 cups mini marshmallows

• 2 –3 tablespoons unsalted butter (for cooking)

• 1 ½ cups cinnamon-sugar mix (¾ cup granulated sugar + 1½ teaspoons cinnamon)

Directions

• Build the filling.
• Lay a tortilla flat on your counter. Pile about a cup of mini marshmallows in the center, leaving a 2-inch border all around. Add two pieces of graham cracker on top, then a layer of chocolate rectangles. Don’t be stingy — s’mores are meant to be indulgent.
• Fold it up.
• Bring the sides of the tortilla toward the center, pleating as you go until you’ve got a tight, hexagon-shaped little package. Flip it over so the folds are underneath — that keeps everything sealed while it cooks.
• Toast it golden.
• Heat a nonstick skillet or griddle over medium-high. Melt about half a tablespoon of butter per wrap. Place the crunchwrap seam-side down and cook for 2–3 minutes per side, until golden and crisp. Add more butter as you go — butter is the secret to that deep, toasty flavor.
• Coat in cinnamon sugar.
• The second it comes off the pan, roll it (carefully — it’s hot!) in your cinnamon sugar mix, or sprinkle generously over both sides. It should sparkle a little.
• Slice and serve.
• Let it rest for a minute or two so the chocolate thickens just a touch, then slice it in half. You’ll see the marshmallow stretch like melted cheese, and that’s when you know you did it right. Eat it warm, right away. Don’t wait.