Have you ever sat around a campfire, toasting marshmallows until they’re perfectly golden, and thought, “I wish I could eat this year-round?” Well, my friends, I had that exact moment during a rainy summer evening. My kids were devastated our bonfire was canceled. So, I did what any mom obsessed with crispy, gooey desserts would do: I brought the s’mores inside and gave them a serious upgrade. The result? This S’mores Crunchwrap—a handheld, bakery-style treat that combines all the nostalgic flavors of a classic s’more with the satisfying crunch of a warm, cinnamon-sugar tortilla. It’s a game-night hero and a surefire way to become the favorite person at any gathering.
The Sweet Story Behind the S’mores Crunchwrap
The classic s’more is a piece of American camping lore. Its name is a contraction of “some more,” because you always want one more! The crunchwrap format, however, is a modern twist inspired by a popular fast-food item. I first experimented with this idea after seeing savory crunchwraps online. I thought, why not dessert? Merging the portable, sealed convenience of a crunchwrap with the timeless combo of chocolate, marshmallow, and graham was a stroke of luck in my kitchen. It’s a fantastic example of how traditional flavors can be reinvented for easy, mess-free enjoyment at home.
Why You’ll Love This S’mores Recipe
This recipe is a total crowd-pleaser. It’s incredibly simple to make with just a few basic ingredients. You get that magical, gooey marshmallow and melted chocolate in every bite, all wrapped in a crispy, cinnamon-spiced shell. It’s less messy than traditional s’mores but twice as fun. Plus, it comes together in about 25 minutes from start to finish. That means instant gratification for your sweet tooth!
Perfect Occasions for a S’mores Crunchwrap
This dish is wonderfully versatile. It’s perfect for family movie nights, sleepovers, or a unique dessert after a backyard barbecue. I love making them for our annual “indoor camping” night when the weather doesn’t cooperate. They’re also a huge hit at potlucks and birthday parties. Simply set up a DIY assembly line and let everyone build their own—it’s a fantastic activity for kids and adults alike.
Gathering Your S’mores Crunchwrap Ingredients
- 6 large flour tortillas (10-inch size works best)
- 6 small flour tortillas (6-inch size)
- 2 cups mini marshmallows
- 2 cups semi-sweet chocolate chips
- 6 whole graham crackers, broken into quarters
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Handy Substitution Options
No need to panic if you’re missing an item! Here are easy swaps. Use milk or dark chocolate chunks instead of chips. For a different twist, try peanut butter chips. If you only have large marshmallows, just chop them up. Gluten-free? Use your favorite gluten-free graham crackers and tortillas. For the butter, a neutral oil like coconut oil can work in a pinch, though butter gives the best flavor.
How to Make the Ultimate S’mores Crunchwrap
Follow these steps for a perfect, leak-free dessert wrap every time.
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures it’s nice and hot when your wraps are ready to bake. Line a large baking sheet with parchment paper. The parchment paper is a lifesaver—it prevents any sticky chocolate from welding itself to your pan and makes cleanup a breeze.
Step 2: Prepare the Tortillas
In a small bowl, mix the tablespoon of sugar and teaspoon of cinnamon. Brush one side of each large tortilla with the melted butter. Then, generously sprinkle the cinnamon-sugar mixture over the buttered side. The butter helps the sugar stick and creates a delicious, crackly-sweet crust as it bakes. Your kitchen will already smell amazing.
Step 3: Assemble the Crunchwraps
Place a large tortilla, buttered side down, on the prepared baking sheet. In the center, layer 1/4 cup of mini marshmallows, 1/4 cup of chocolate chips, and 4 pieces of graham cracker. Place a small tortilla directly on top of the filling stack. This acts as an internal lid. Now, gently fold the edges of the large tortilla up and over the small tortilla, creating a hexagonal shape. Press firmly as you fold to seal the filling inside. Pro tip: Work with one section at a time, folding and pressing to create neat pleats.
Step 4: Bake the Crunchwraps
Once all six are assembled, brush the tops with any remaining melted butter and sprinkle with a little extra cinnamon-sugar. This double layer ensures maximum crispiness and flavor. Slide the baking sheet into the preheated oven. Bake for 8 to 10 minutes. Watch for the tortillas to turn a beautiful golden brown and become crispy to the touch. The smell of toasting cinnamon and melting chocolate is pure bliss.
Step 5: Serve and Enjoy
Carefully remove the baking sheet from the oven. Let the crunchwraps cool for about 5 minutes. This allows the molten chocolate and marshmallow to settle just enough so you won’t burn your mouth. Serve them warm. When you bite in, you’ll experience the crisp shell giving way to a pool of warm, gooey marshmallow and rich chocolate, with the satisfying crunch of graham cracker. Chef’s tip: For an extra restaurant-style finish, dust them with a little powdered sugar just before serving.
Your S’mores Crunchwrap Timeline
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 6 delicious crunchwraps
The Chef’s Secret for a Perfect Seal
The key to a crunchwrap that doesn’t burst open is the fold. Make sure your filling is centered and compact. When you fold the edges up, really press down on the pleats. The heat from baking will further seal them, but a good initial press is crucial. If you’re worried, you can secure the folds with a toothpick before baking, just remember to remove it before eating!
A Little Extra Sweet Info
Did you know the first recorded recipe for a s’more appeared in a Girl Scout handbook in 1927? This crunchwrap is a fun, 21st-century homage to that classic. Using tortillas might seem unconventional, but their pliability makes them the perfect vessel for containing all that ooey-gooey goodness without the fuss of a campfire.
Necessary Kitchen Equipment
- Large baking sheet
- Parchment paper
- Pastry brush (for the butter)
- Small bowls for mixing
- Measuring cups and spoons
Storing Your S’mores Crunchwraps
Short-Term Storage: These are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 1 day. The tortilla will soften from the moisture of the filling, but the flavor will still be great.
Reheating for Best Results: To recapture the crisp texture, reheat leftovers in an air fryer or toaster oven at 350°F for 3-5 minutes. A conventional oven works too, but avoid the microwave as it will make the tortilla very soggy.
Can You Freeze Them? I don’t recommend freezing assembled, unbaked crunchwraps as the tortillas can become gummy. However, you can freeze the baked and cooled crunchwraps for up to a month. Reheat from frozen in the oven until warmed through.
Pro Tips and Advice for Success
- Warm your large tortillas for 10 seconds in the microwave if they are stiff. This makes them much easier to fold without cracking.
- Don’t overfill! Stick to the measured amounts. Too much filling will cause the wrap to leak during baking.
- For even browning, rotate your baking sheet halfway through the cooking time if your oven has hot spots.
- Let them cool slightly before serving. The filling is extremely hot right out of the oven.
Inspired Presentation Ideas
- Serve on a wooden board drizzled with chocolate sauce and a dollop of whipped cream on the side.
- Cut them in half diagonally to show off the gorgeous, melted interior.
- Add a scoop of vanilla ice cream on the side for an epic dessert plate.
- For a party, place each crunchwrap in a parchment paper sleeve for easy, mess-free handling.
Healthier Alternative S’mores Recipes
If you’re looking for a lighter take, here are six tasty variations:
- Whole Wheat Wonder: Use whole wheat or low-carb tortillas. The nutty flavor pairs beautifully with the dark chocolate.
- Dark Chocolate Delight: Swap semi-sweet chips for 70% dark chocolate chips. You’ll get more antioxidants and a richer, less sweet taste.
- Fruit-Infused: Add a layer of thinly sliced strawberries or bananas with the marshmallows for a hint of natural sweetness and vitamins.
- Nutty Crunch: Replace the graham crackers with a tablespoon of chopped almonds or pecans for healthy fats and extra crunch.
- Dairy-Free Version: Use vegan butter, dairy-free chocolate chips, and vegan marshmallows to cater to dietary restrictions.
- Sugar-Conscious: Omit the cinnamon-sugar coating on the tortilla. The sweetness from the marshmallows and chocolate is often enough.
Common Mistakes to Avoid
Mistake 1: Using Cold, Stiff Tortillas
If your flour tortillas are straight from the fridge, they are likely to crack when you try to fold them. This leads to a messy leak during baking. Always let your tortillas come to room temperature. For a quick fix, warm them in the microwave for about 10 seconds wrapped in a damp paper towel. This makes them pliable and easy to work with.
Mistake 2: Overstuffing the Center
It’s tempting to add more chocolate and marshmallows, but too much filling is the main cause of burst crunchwraps. The filling expands as it heats. Stick to the recommended 1/4 cup measurements for the marshmallows and chocolate. A neat, compact pile ensures the small tortilla can properly lid it, and the large tortilla can seal shut.
Mistake 3: Not Pressing the Folds Firmly
Simply folding the edges over isn’t enough. If you don’t press each pleat down firmly, the wraps can pop open in the oven. Use your fingers to really press and crease the folds. The weight of the filling will help hold it down once it’s flipped, but that initial press creates the seal.
Mistake 4: Overbaking or Underbaking
Baking for too long can burn the tortilla and over-melt the filling into a runny mess. Not baking long enough leaves you with a soft, doughy shell. Set a timer for 8 minutes and check. They are done when the tortilla is crispy and golden brown. All ovens vary, so keep a close eye on them during the final few minutes.
Frequently Asked Questions
Can I make S’mores Crunchwraps ahead of time?
You can assemble them up to 2 hours ahead of time. Keep them covered on the baking sheet at room temperature. Then, just before your guests arrive, pop them in the oven. I don’t recommend assembling them much further in advance because the tortilla can get soggy from the marshmallows and graham crackers.
What can I use instead of graham crackers?
Absolutely! If you don’t have graham crackers, you can use other crunchy biscuits. Digestive biscuits, ginger snaps, or even crushed pretzels for a sweet-salty twist work wonderfully. The goal is to have a dry, crunchy element that contrasts with the gooey filling.
How do I prevent the chocolate from leaking out?
The small tortilla inside is your first defense against leaks. Make sure it fully covers the filling pile. Also, ensure your folds are tight and secure. If a little chocolate does seep out, don’t worry—it adds to the rustic, homemade charm. Just let it cool on the parchment paper; it will harden and be easy to peel off.
Can I cook these on the stovetop?
Yes, you can! Heat a large skillet or griddle over medium heat. Brush the assembled crunchwrap with butter and place it, folded-side down, in the skillet. Cook for 2-3 minutes per side, pressing down gently, until golden and crispy. This method is great for making one or two at a time.
Are there any nut-free options?
This recipe is naturally nut-free as written. Just always check the labels on your tortillas, chocolate chips, and graham crackers to ensure they are processed in a nut-free facility if you have severe allergies.
What’s the best way to serve these to a large crowd?
For a party, I bake them in batches. Keep the first batch warm in a 200°F oven while the second batch bakes. You can also set up a “S’mores Bar” with all the filling ingredients and let people assemble their own. Then, bake them all at once on multiple oven racks.
Can I use honey or another sweetener instead of granulated sugar?
For the cinnamon-sugar coating, granulated sugar works best because it creates a crisp texture. A liquid sweetener like honey would make the tortilla soggy. If you want to reduce refined sugar, you could lightly brush the tortilla with butter and sprinkle with just cinnamon, or use a coarse sugar alternative like coconut sugar.
My crunchwrap unfolded in the oven. What did I do wrong?
This usually happens if the folds weren’t pressed firmly enough, or if the tortilla was overfilled. Next time, press each fold with more pressure. You can also try placing the assembled crunchwrap folded-side down on the baking sheet first. The weight of the wrap helps keep it sealed.
Can I add other ingredients inside?
Get creative! A spoonful of peanut butter, a slice of caramel, or even a sprinkle of sea salt on the chocolate are delicious additions. Just remember the golden rule: don’t overfill. Add extras in small amounts so you can still seal the wrap properly.
How do I know when they are perfectly baked?
Look for visual and tactile cues. The tortilla should be a deep, golden brown color, and it should feel firm and crispy to the touch. You might also see little bubbles of melted chocolate or marshmallow peeking through the folds—that’s a good sign! If in doubt, take one out and let it cool for a minute before testing a bite.
Final Thoughts on Your New Favorite Dessert
This S’mores Crunchwrap recipe is more than just a dessert; it’s a fun, interactive way to make a memory. It turns a classic campfire treat into a quick, easy, and impressive kitchen creation. Whether you’re curing a rainy-day disappointment or feeding a happy crowd, these little packages of joy never fail to bring smiles. So grab your tortillas and get folding—your new go-to sweet fix is waiting.
S'mores Crunchwrap
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a small bowl, mix the sugar and cinnamon. Brush one side of each large tortilla with melted butter and sprinkle with the cinnamon-sugar mixture.
- Place a large tortilla, buttered side down, on the baking sheet. In the center, layer 1/4 cup of mini marshmallows, 1/4 cup of chocolate chips, and 4 pieces of graham cracker. Place a small tortilla on top of the filling stack.
- Fold the edges of the large tortilla up and over the small tortilla, pressing firmly to seal.
- Brush the tops of the assembled crunchwraps with any remaining melted butter and sprinkle with extra cinnamon-sugar. Bake for 8 to 10 minutes until golden brown and crispy.
- Let the crunchwraps cool for about 5 minutes before serving warm and enjoy!