Ingredients

Scale

- 4 large flour tortillas (10-inch burrito-size)
  These are your “wrap” and your crust. The large size makes it easy to fold in the classic crunchwrap style, sealing in the filling and giving plenty of surface area to toast until golden and crisp.

- 12–16 large marshmallows (3–4 per crunchwrap) or 2 cups mini marshmallows
  Marshmallows bring the gooey, stretchy sweetness that makes s’mores so iconic. Large marshmallows create dramatic melted pockets, while mini marshmallows spread more evenly for a smoother layer of goo.

- 1 cup chocolate spread, such as melted chocolate chips, chopped chocolate bars, or hazelnut spread
  This is your chocolate layer, and it’s completely flexible. You can melt chocolate chips with a splash of milk, use your favorite chocolate-hazelnut spread, or chop up chocolate bars and let them melt inside the wrap.

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Instructions

. Prepare Your Work Area

Start by setting up a small “assembly station”:

Place the flour tortillas on a clean work surface or cutting board.

Keep your marshmallows nearby in a bowl.

Have your chocolate spread ready with a spoon or small spatula.

If you’re planning to cook the crunchwraps on the stovetop, lightly grease a skillet with a little oil or butter and set it aside. If you prefer to bake them, line a baking sheet with parchment paper.

2. Warm the Tortillas (Optional but Helpful)

Soft, pliable tortillas are much easier to fold without tearing. You can:

Warm them in a dry skillet for 15–20 seconds per side, or

Stack them on a plate, cover with a clean towel, and microwave for 20–30 seconds.

This extra step helps prevent cracking when you fold the edges.

3. Spread the Chocolate Layer

Place one warm tortilla flat in front of you.

Spoon 2–3 tablespoons of chocolate spread into the center of the tortilla.

Use the back of the spoon to spread it into a circle, about 4–5 inches wide, leaving a border around the edges.
You want to keep enough space so the chocolate doesn’t leak out when folding.

The chocolate layer will act as a soft cushion for your marshmallows and will melt even more as the crunchwrap cooks.

4. Add the Marshmallows

Next, place the marshmallows directly on top of the chocolate:

If using large marshmallows, add 3–4 in the center, arranging them in a cluster.

If using mini marshmallows, scatter a generous handful (about 1/2 cup) over the chocolate layer.

Try to keep the marshmallows mostly within the chocolate circle, away from the very edges. This helps keep everything sealed inside once you fold.

5. Fold the Tortilla Crunchwrap-Style

Now comes the signature crunchwrap fold:

Start with one edge of the tortilla and fold it in toward the center, covering part of the filling.

Move clockwise around the tortilla, folding another section in toward the center so that it slightly overlaps the previous fold.

Continue folding around the circle until the filling is completely enclosed, and the tortilla resembles a hexagon or circular pouch with folds meeting in the center.

You should end up with a tightly wrapped packet with the seam side facing up. Repeat the process with the remaining tortillas and filling.

6. Toast the S’Mores Crunchwrap Ores

You can cook your crunchwraps on the stovetop or in the oven; both methods work well.