These days all I want is watermelon, ice cream, and the iconic summer treat: s’mores. Is there anything better than standing by a fire with a marshmallow at the end of a stick? I don’t think so. Except I don’t always have a campfire to roast my marshmallows over. So I’ve found fun ways to enjoy the flavors of s’mores, like a s’mores dip I can easily share with my friends, chewy cookies with chocolate chips and marshmallows, and this amazing s’mores Crunchwrap inspired by Taco Bell’s famous Crunchwrap Supreme.
A layer of melted chocolate, gooey marshmallows, and crunchy graham crackers tops the chart of ingredients you should put in a Crunchwrap. A s’mores treat you I eat one-handed—and don’t need to build a fire for—is exactly what I need this summer and all year round (Remember, no campfire needed!).
How To Make Sure Your Crunchwrap Doesn’t Fall Apart
Though building a Crunchwrap may look intimidating, it is quite simple—the step-by-step images included in the recipe below do help too. Here are additional tips to make sure yours doesn’t fall apart:
- When you place the assembled Crunchwrap in the skillet, the seam side with all the folds should face down. As the wrap heats up, the seams will seal and stick together.
- A slightly warmed tortilla will be easier to fold. Cold tortillas straight out of the fridge will crack and tear. Microwave them for 10 to 15 seconds to make them more pliable.
- If you can’t find mini marshmallows, use your hands to tear or use a knife to cut larger ones in half or thirds.
- Create an assembly line for yourself: As a Crunchwrap cooks in the skillet, assemble the next one so that it’s ready to go. And if you’re making more than four—the amount this recipe yields—keep the cooked Crunchwraps warm on a baking sheet set in a 200°F oven.
Now that you have the technique down, try our Copycat Crunchwrap Supreme next!
Small Ways To Upgrade Your Crunchwrap
- Although it doesn’t get more classic than milk chocolate—preferably Hershey’s—you could use any of the following instead: a generous smear of Nutella, semi-sweet, bittersweet, or dark chocolate chips, or even peanut butter or butterscotch chips.
- Let’s kid ourselves and call it a healthy treat by adding sliced bananas or strawberries. Slice them thinly so that they aren’t bulky and make the tortilla unravel.
- A pinch of something, whether that’s flaky salt, cinnamon, ground cardamom, or pumpkin spice would be so deliciously surprising.
S’mores Every Which Way
- S’mores Dip
- S’mores Cookies
- Grilled S’mores Sliders
- S’mores Pie
- S’mores Ice Cream
Assemble the Crunchwrap:
Preheat the oven to 200°F. This is so that you can keep the cooked Crunchwraps warm while you make the rest.
Lay a single tortilla flat on a clean work surface. Arrange 1/2 cup of mini marshmallows in the center, leaving a two-inch border around the outside. Top marshmallows with 1/2 of a graham cracker, followed by 1 ounce (six small squares) of chocolate.
Fold the s’mores Crunchwrap:
Starting with the side closest to you, fold the tortilla up towards the center of the filling. Using both hands, spin the tortilla clockwise and do another fold.
Repeat until the tortilla fully encases the filling, about six folds total. Use both hands to carefully flip the filled tortilla seam-side down.
Cook the s’mores Crunchwrap:
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Once melted, add the Crunchwrap seam-side down. Press with the flat side of a spatula for the first 10 to 20 seconds of cooking to seal the folds, and cook until golden brown, 2 to 4 minutes.
Flip and cook the other side until golden brown, 2 to 4 minutes.
Transfer to a baking sheet and keep it warm in the oven until you’re ready to serve. Assemble and cook the remaining Crunchwraps.
(Optional) Sprinkle with cinnamon sugar:
Place the sugar and cinnamon in a small bowl and stir to combine. Sprinkle each Crunchwrap with it and serve immediately.
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