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S’mores Crunchwraps

These S’mores Crunchwraps combine the classic campfire treat with a clever stovetop twist. Chocolate, marshmallows, and a crunchy tostada shell are wrapped in a tortilla, brushed with butter, sprinkled with cinnamon sugar, and toasted until golden and gooey inside.
Calories:
Author: Sandra Myers

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

Instructions

  • Mix sugar and cinnamon in a small bowl. If using a chocolate bar, chop it finely.
  • Lay a flour tortilla flat and spread 2 tablespoons of chocolate hazelnut spread in the center, leaving a 2-inch border. Top with ½ cup mini marshmallows.
  • Place a tostada shell or a handful of chips on top of the marshmallows for crunch.
  • Fold the tortilla edges inward, pleating to fully enclose the filling. Set seam-side down. Repeat with the second tortilla.
  • Heat a skillet over medium-low. Brush the top with melted butter, sprinkle with cinnamon sugar, and cook sugar-side up for 3–4 minutes until golden.
  • Flip, brush with butter, sprinkle with sugar, and cook another 3–4 minutes until crisp and gooey inside.
  • Let cool 1 minute on a cutting board before slicing in half. Serve warm.