- Begin folding the tortilla by lifting one edge over the filling, then continue folding around the center, creating pleats until the filling is fully enclosed in a hexagonal or circular shape. Ensure the edges are tucked tightly to prevent the filling from escaping during cooking.
- Place the folded packet seam side down and lightly brush the top with melted butter. This helps achieve a golden, crispy exterior while adding a subtle richness to the tortilla.
- Heat a dry skillet or griddle over medium-low heat and transfer the packet seam side down. Cook for 3 to 4 minutes, gently pressing with a spatula, until the bottom becomes golden and crisp. Take care not to burn the tortilla while allowing the chocolate and marshmallow to begin melting.
- Flip carefully and cook for another 2 to 3 minutes until the second side is also golden and crispy, with the interior fully melted and gooey.
- Remove from the skillet and allow to cool for 1 to 2 minutes before slicing and serving. This brief resting period helps the interior set slightly so the layers hold together when cut.
Serving and Storage
Serve immediately for the best texture and melty interior. These crunchwraps are best enjoyed warm but can be wrapped and stored for a short time at room temperature. Reheat gently in a skillet or microwave before serving if needed.
