These would make an awesome treat huddled around the campfire on a cool summer night, just don't forget the pan!
Ingredients
4 Azteca Soft & Tender Original Thin Flour Tortillas
4 c. mini marshmallows
4 (2-oz.) chocolate bars
8 graham crackers
Butter, for frying
1 1/2 c. cinnamon-sugar
Directions
- To make a crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate.
- Tightly fold the edges of the tortilla towards the center, creating pleats. After wrapping, quickly invert pocket so the pleats are on the bottom and they stay together.
- In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on the other side, about 3 minutes more.
- Remove from heat and immediately toss in cinnamon-sugar.
- Cut in half and serve immediately.
