🔥 Easy S’mores Crunchwrap — The Ultimate Campfire Dessert Made Indoors 🍫
If you love the gooey, chocolatey magic of a classic s’more, but don’t have a campfire handy, this Easy S’mores Crunchwrap recipe is your new best friend. It takes all the flavors you adore—melty milk chocolate, toasted marshmallows, and crunchy graham crackers—and wraps them up in a warm, golden tortilla that’s crispy on the outside and irresistibly gooey inside.
Think of it as a campfire s’more meets dessert quesadilla — easy to make, quick to cook, and absolutely addicting. Whether you’re hosting a party, making a treat for the kids, or just want a cozy night-in dessert, these S’mores Crunchwraps are pure indulgence wrapped in convenience.
🍫 Ingredients You’ll Need
For the Crunchwraps:
- 4 large flour tortillas (10-inch)
- 4 cups mini marshmallows
- 4 milk chocolate bars (about 2 oz each, broken into rectangles)
- 8 full graham cracker squares (or 4 sheets broken in half)
For Cooking and Coating:
- 2–3 tablespoons unsalted butter
- 1½ cups cinnamon-sugar blend
(Combine ¾ cup granulated sugar + 1½ teaspoons ground cinnamon)
🔥 Step-by-Step Instructions
Step 1: Assemble the S’mores Crunchwraps
Lay one tortilla flat on a clean surface. In the center, pile about 1 cup of mini marshmallows, leaving a 2-inch border around the edges.
Place 2 graham cracker squares on top, then layer one chocolate bar (or its broken pieces) over the graham crackers.
Step 2: Fold It Up
Fold the tortilla edges toward the center, overlapping slightly to form a tight, hexagonal shape. Flip it over so the seam side is down — this helps it stay sealed during cooking. Repeat with remaining tortillas.
Step 3: Toast to Perfection
Melt about ½ tablespoon of butter in a large skillet over medium-high heat.
Add one crunchwrap, seam side down, and cook for 2 minutes, until golden brown. Flip and cook another 2–3 minutes on the other side.
Press gently with a spatula to help the marshmallows and chocolate melt evenly.
Step 4: Coat in Cinnamon Sugar
Immediately after removing each crunchwrap from the skillet, press it into the cinnamon-sugar mixture or sprinkle generously over both sides. The warm butter helps the sugar adhere beautifully.
Step 5: Serve and Enjoy
Slice each crunchwrap in half for easy sharing (or devouring solo!).
Serve warm while the chocolate and marshmallows are perfectly gooey inside.
🍯 Tips for the Perfect S’mores Crunchwrap
- Use fresh tortillas: Older tortillas may crack when folded.
- Try flavored tortillas: Vanilla or honey-flavored wraps add an extra layer of sweetness.
- Add peanut butter: A thin layer inside the wrap turns this into a Reese’s-style S’mores Crunchwrap!
- Make it ahead: Assemble the wraps and refrigerate up to 8 hours. Cook and sugar-coat just before serving.
- Air fryer version: Cook at 375°F for 6–7 minutes, flipping halfway through, for a lighter crunch.
🍩 Why You’ll Love This Dessert
- Quick to make: Ready in under 15 minutes
- No campfire required: Perfect for indoor cooking
- Customizable: Try dark chocolate, caramel, or Nutella variations
- Perfectly portable: Great for parties or movie nights
đź’¬ Frequently Asked Questions (FAQ)
❓ What is a S’mores Crunchwrap?
A S’mores Crunchwrap is a creative twist on the campfire classic, combining all the flavors of s’mores (marshmallows, chocolate, and graham crackers) inside a tortilla, then cooked until crispy and coated in cinnamon sugar. It’s like a dessert burrito meets churro—crispy, gooey, and sweet!
âť“ Can I use dark or white chocolate instead of milk chocolate?
Absolutely! Dark chocolate adds a rich, bittersweet balance, while white chocolate gives a creamier, sweeter taste. You can even mix both for extra depth.
âť“ What type of tortilla works best?
Use large, soft flour tortillas—the kind made for burritos. They fold easily and hold the filling securely without tearing.
âť“ Can I make these ahead of time?
You can assemble them ahead, but for best texture, cook them fresh. Reheating may cause the marshmallows to harden slightly.
❓ How do I store leftover S’mores Crunchwraps?
Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a skillet or air fryer for 1–2 minutes to restore crispiness.
âť“ Can I make a vegan version?
Yes! Use vegan marshmallows, dairy-free chocolate, and plant-based butter. Most flour tortillas are already vegan, but double-check your packaging.
🍫 Final Thoughts
This Easy S’mores Crunchwrap brings the joy of campfire s’mores into your kitchen with no fire, no mess, and no hassle. Each bite delivers the perfect mix of crispy tortilla, sweet cinnamon sugar, gooey marshmallows, and melted chocolate.
Whether it’s summer or winter, this simple yet decadent dessert is guaranteed to be a hit with kids, guests, and anyone who loves comfort food with a twist.
So grab those tortillas, melt some butter, and get ready to taste the ultimate handheld s’more — no campfire required! 🔥🍫
 Easy S’mores Crunchwrap
4
servings30
minutes40
minutes300
kcalIngredients
4 large flour tortillas (10-inch)
4 cups mini marshmallows
4 standard milk chocolate bars (about 2 oz each, broken into rectangles)
8 full graham cracker squares (or 4 whole sheets broken in half)
2 –3 tablespoons unsalted butter (for cooking)
1 ½ cups cinnamon-sugar blend (¾ cup granulated sugar + 1½ teaspoons ground cinnamon)
Directions
- Assemble the wraps: Lay one tortilla flat on a clean work surface. Pile 1 cup of mini marshmallows in the center, keeping a 2-inch margin from the edge. Layer 2 graham cracker squares over the marshmallows, then place one chocolate bar (or equivalent pieces) on top.
- Fold securely: Fold the outer edges of the tortilla inward toward the center, pleating as needed to create a sealed, hexagon-shaped pocket. Flip the wrap so the pleated side faces down—this helps hold everything together during cooking. Repeat with the remaining tortillas and fillings.
- Cook to golden perfection: Heat a large nonstick skillet over medium-high heat. Add ½ tablespoon of butter and let it melt, swirling to coat the pan. Place one crunchwrap, pleat-side down, into the skillet. Cook for 2 minutes until crisp and golden, then flip and cook the other side for 2–3 minutes, pressing gently to encourage melting.
- Coat in cinnamon-sugar: As soon as each crunchwrap comes off the heat, roll or press it into the cinnamon-sugar mixture until evenly coated.
- Repeat and serve: Wipe the skillet clean between batches and add fresh butter as needed. Once all wraps are cooked and sugared, slice each in half with a sharp knife and serve warm while the chocolate and marshmallow are still gooey.
