S’mores Quesadilla Crunchwrap
A crisp cinnamon-sugar tortilla wraps melted chocolate, toasted marshmallows, and graham-cracker crunch into one gooey skillet dessert—no campfire required.
S’mores flavor with a crisp, sealed edge
The pleated crunchwrap fold keeps molten chocolate and marshmallow inside while creating extra tortilla edges that brown in the skillet. A graham-cracker square gives the center structure and the familiar toasted-honey crunch of a campfire s’more.
The quick answer
Layer graham cracker, chopped chocolate, and mini marshmallows in the center of a large tortilla. Fold the edge inward in overlapping pleats, toast seam-side down, flip, and finish with cinnamon sugar.
This is a normal, non-infused dessert recipe. Cannabis is not an ingredient.
Ingredients
- 1 large burrito-size flour tortilla
- 2 full graham-cracker rectangles
- 1/4 cup chopped milk or dark chocolate
- 1/3 cup mini marshmallows
- 1 teaspoon softened butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted chocolate for dipping, optional
Use chopped chocolate or small chocolate chips. Large thick pieces take longer to soften and can tear the tortilla.
How to make it
- Mix the sugar and cinnamon in a small bowl. Break the graham crackers into pieces that form a compact layer about 4 inches wide.
- Lay the tortilla flat. Place half the graham cracker in the center, followed by the chocolate, mini marshmallows, and remaining graham pieces. Leave a wide empty border.
- Fold one section of the tortilla edge toward the center. Continue around the tortilla, making overlapping pleats until the filling is completely enclosed.
- Warm a nonstick skillet over medium-low heat. Spread half the butter on the folded side and set the crunchwrap seam-side down in the pan.
- Cook for 3 to 4 minutes until the seam seals and the bottom is golden. Butter the top, flip carefully, and cook for 2 to 3 minutes more.
- Move to a cutting board, sprinkle lightly with cinnamon sugar, and rest for 2 minutes. Cut in half and serve with melted chocolate if desired.
Six easy variations
Peanut butter
Spread one tablespoon of peanut butter beneath the chocolate.
Strawberry s’more
Add a thin layer of strawberry jam and reduce the marshmallows slightly.
Salted caramel
Add a teaspoon of thick caramel inside and finish with a tiny pinch of flaky salt.
Cookies and cream
Swap the graham pieces for two crushed chocolate sandwich cookies.
Banana chocolate
Add a few thin banana slices, keeping them in one flat layer.
Dark chocolate mint
Use dark chocolate and one drop of peppermint extract mixed into the dipping chocolate.
Keep the filling inside
- Warm the tortilla briefly if it feels stiff so it folds without cracking.
- Leave at least a 3-inch border around the filling.
- Start seam-side down and let it seal before flipping.
- Cook over medium-low heat so the tortilla browns as the center warms.
Kitchen note
Melted marshmallow and chocolate can burn even when the tortilla feels safe to touch. Rest the crunchwrap before cutting and test the center carefully. Wipe up escaped sugar before it scorches. If you are already impaired, avoid the hot skillet and knife; ask a sober person to cook.
Chris Garcia, Owner and CEO
August 28, 2026
How this page is prepared: Plenny uses linked research and other relevant sources for educational explanations, and product details and batch COAs where relevant. General strain, flavor, and effect descriptions are not guarantees.
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