When it comes to summertime treats, traditional s’mores certainly tops our list of favorites. We reimagined this summer staple to pack in more crunch, more chocolate, and all of the gooey flavor. Make it over a campfire, on the grill, or bring it indoors during the cold months by firing up your oven or a hot skillet.  

Prep time: 10 min | Cook time: 10 min | Serves 4+ 


  • 1 package of Traditional Flour Tortillas, Burrito-size
  • 1 package of marshmallows, mini or original size work best
  • 4 Hershey’s Chocolate Bars – or get creative and use Peanut Butter Cups
  • 1 box of graham crackers
  • Aluminum foil


Fire up your grill to medium-high heat or get a campfire going. On a clean flat surface, start with one flour tortilla. Arrange graham crackers into the center of the tortilla, making sure to leave 2” wide border around the edges. Next, top graham crackers with marshmallows and chocolate. Finish off with one more layer of graham crackers.

Tightly and carefully fold the edges of tortilla towards the center, overlapping to create pleats. Once folded, wrap in a thin layer of aluminum foil, pleat sidedown. Set aside and repeat to create the desired number of crunchwraps.

To heat on the grill: Place foil-wrapped crunchwraps on center of the grill. Cover and cook for 7-10 minutes.

To heat over campfire: Use rack to place foil-wrapped crunchwraps over open flame, but not directly in the fire for 5-7 minutes.

To make in the oven: Cook foil-wrapped crunchwraps at 425° for 10 minutes.

Remove from heat and immediately serve.