Last month, we took the kids on a weekend camping trip to the state park about two hours away. It was one of those spontaneous, let’s-just-pack-and-go adventures that felt chaotic at first but turned out to be exactly what we all needed.

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Between the fishing, the muddy sneakers, and my youngest trying to toast marshmallows over a barely-burning firepit, we made memories that still make me laugh when I’m chopping onions back home.

On the last night, our campfire was too damp to get a proper flame going, and all the kids wanted were s’mores. My daughter Ellie looked at me with those eyes and said, “Can’t we just make them like we do quesadillas?” And that’s where this S’mores Crunchwrap was born. Once we got home, I grabbed a pack of tortillas, raided the pantry, and experimented until I had this crispy, gooey, sweet little parcel of joy.

You don’t have to build a fire or smell like smoke for three days. This one comes together in your kitchen and gives you all the flavor and crunch of a campfire s’more, without needing a tent or bug spray.

Short Description

A warm and crispy S’mores Crunchwrap filled with melted chocolate, toasted marshmallows, and a surprise crunch, all wrapped up in a cinnamon-sugar tortilla.

Key Ingredients

2 large (10-inch) flour tortillas
4 tablespoons chocolate hazelnut spread or melted semi-sweet chocolate
1 cup miniature marshmallows
2 small (6-inch) corn tostada shells or flat corn chips
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

Tools Needed

Skillet or griddle
Pastry brush
Spatula
Small mixing bowl
Knife (if using chocolate bar instead of spread)

Cooking Instructions

Step 1: Prep the Cinnamon Sugar
In a small bowl, mix the granulated sugar and cinnamon. Set aside.

Step 2: Build the Crunchwrap Base
Lay one flour tortilla flat. Spread 2 tablespoons of chocolate hazelnut spread in the center, leaving a 2-inch border around the edges. Add ½ cup mini marshmallows on top.

Step 3: Add the Crunch
Place a tostada shell or a small handful of flat corn chips directly on top of the marshmallows. This layer gives it that delightful crackle when you bite into it.

Step 4: Fold and Seal
Fold the outer edges of the tortilla inward, creating pleats all around to fully enclose the filling. It should look like a sealed round parcel. Place seam-side down on a plate. Repeat with the second tortilla.

Step 5: Toast with Cinnamon Sugar
Heat a dry skillet or griddle over medium-low heat. Brush the top of each crunchwrap with melted butter and sprinkle with cinnamon sugar. Place sugar-side up on the skillet and cook for 3–4 minutes until the bottom is golden brown.

Step 6: Flip and Finish
Carefully flip with a spatula. Brush the new top side with more butter and sprinkle with remaining cinnamon sugar. Cook another 3–4 minutes until both sides are crispy and the insides are melted.

Step 7: Cool Slightly and Serve
Transfer to a cutting board, let cool for 1 minute (the inside is lava-hot!), then slice and enjoy warm.

Why You’ll Love This Recipe

Campfire Vibes Without the Fire: Perfect for indoor comfort and cozy cravings.

Kid-Approved Fun: Easy for little hands to help assemble.

Crispy, Gooey, Sweet: The texture combo is absolutely irresistible.

Quick Dessert Fix: From start to finish in under 15 minutes.

Pantry Friendly: Uses ingredients you likely already have on hand.

Mistakes to Avoid & Solutions

Overstuffing the Tortilla: Too much filling makes folding hard and causes leakage. Stick to the suggested amounts.

Heat Too High: Low and slow is key. Medium-low heat ensures a crispy outside without burning.

Tortilla Tearing: Use fresh, pliable tortillas. If they feel dry, microwave them for 10 seconds to soften.

Uneven Cooking: Press down gently with a spatula while toasting for even browning.

Skipping the Seal: If the fold isn’t tight, the filling can spill out. Take your time when folding.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream on the side.

Drizzle with caramel or chocolate sauce for extra indulgence.

Pair with hot cocoa or a glass of cold milk.

Make a batch for a party and slice into triangles for easy sharing.

Great for dessert platters or camp-themed gatherings.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheat in a skillet over low heat to crisp the outside again. Avoid microwaving if possible (it makes the tortilla soggy).

Freeze assembled (but un-toasted) crunchwraps, then thaw and toast when ready to eat.

FAQs

1. Can I use a different kind of chocolate?
Yes! You can use chopped chocolate bars, chocolate chips, or even peanut butter chips for a fun twist.

2. Are these too sweet for adults?
Not at all! The cinnamon sugar adds warmth without being overpowering, and dark chocolate helps balance the sweetness.

3. Can I make these ahead for a party?
Yes. Assemble the crunchwraps and store them covered in the fridge. Toast right before serving.

4. What if I don’t have tostadas or corn chips?
You can use crushed graham crackers for crunch, but the texture will be softer.

5. Can I make a gluten-free version?
Absolutely. Use gluten-free tortillas and confirm your chocolate spread is GF-friendly.

Tips & Tricks

For extra toasty marshmallows, briefly broil the crunchwrap (sugar side up) for 1 minute.

Let kids personalize theirs with banana slices, peanut butter, or crushed cookies.

Don’t skip the cinnamon sugar topping—it gives that churro-like finish.

Press down gently while toasting for an even golden crust.

Use a cast iron skillet for the crispiest exterior.

Recipe Variations

Peanut Butter Banana: Swap chocolate for peanut butter and add thin banana slices inside before folding.

Cookies and Cream: Use crushed chocolate sandwich cookies instead of corn chips and add white chocolate chips.

Salty Caramel S’mores: Drizzle salted caramel inside with the chocolate and marshmallows.

Berry Bliss: Add a spoonful of raspberry jam or fresh berries to balance the sweetness.

Nut-Free Version: Use melted dark chocolate instead of hazelnut spread for a school-friendly treat.

Final Thoughts

As someone who juggles a full-time job, school drop-offs, and endless laundry piles, I live for recipes that bring big smiles without big messes. This S’mores Crunchwrap hit every mark. It’s the kind of dessert that made my 9-year-old do a little happy dance in the kitchen and had my husband sneaking seconds while pretending he was “just cleaning up.”

This dish is nostalgic, a little playful, and totally flexible. Whether it’s a weeknight treat or a fun dessert for movie night, this one checks all the boxes. I might even make a breakfast version next—maybe with peanut butter and sliced strawberries. You never know.

If you give it a try, tag me and let me know how you put your own spin on it. From my family to yours—happy crunchwrapping!

Gooey S'mores Crunchwrap