Ingredients
Scale
- 4 large flour tortillas
- 4 cups mini marshmallows
- 4 chocolate bars (2 oz each, e.g., Hershey’s)
- 8 graham cracker sheets (broken into pieces)
- Butter for frying
- 1½ cups cinnamon-sugar (for coating)
Instructions
- Lay a tortilla flat on your work surface. Pile a ring of mini marshmallows in the center, leaving roughly a 2-inch margin all the way around. Arrange broken graham pieces over the marshmallows, then place a chocolate bar (or chopped chocolate) on top.
- Bring the tortilla edges toward the middle, folding them into tight pleats so the filling is enclosed. Once wrapped, flip the Crunchwrap so the pleated side is on the bottom — this helps the seams stay closed while cooking. Repeat to assemble the remaining Crunchwraps.
- Heat a large nonstick skillet over medium-high. Add about 1 tablespoon butter and let it melt. Place a Crunchwrap in the pan pleat-side down and cook until the bottom is golden, about 2 minutes. Turn it over and brown the other side for about 3 more minutes, until crisp and heated through.
- Remove the toasted Crunchwrap from the pan and immediately roll or toss it in the cinnamon-sugar so the coating sticks to the warm surface.
- Wipe the skillet clean, add more butter as needed, and finish cooking the remaining Crunchwraps the same way.
- Slice each Crunchwrap in half and serve right away while the chocolate and marshmallow are molten. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 1315