In a small bowl, combine the mini marshmallows, chocolate chips, and graham cracker crumbs. This is your s’mores filling.
Assemble the Crunchwraps:
Lay a large flour tortilla flat on a clean surface.
In the center of the tortilla, spread a small spoonful of peanut butter (optional) if you’re using it.
On top of the peanut butter, add a few spoonfuls of the s’mores filling (marshmallows, chocolate chips, and graham cracker crumbs). Be sure not to overfill, as you’ll need to fold the edges up.
Fold the Crunchwrap:
Carefully fold the sides of the tortilla up towards the center, creating pleats around the filling. Fold in all four sides and pinch them at the top to form a sealed wrap. You should have a circular, folded shape.
Cook the Crunchwrap:
Heat a large skillet or griddle over medium heat and brush with melted butter.
Place the folded Crunchwrap seam side down in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy. You may need to press down gently with a spatula to help it crisp up evenly.
Finish and serve:
Once golden and crispy, remove from the skillet and let cool for a minute. If desired, dust with powdered sugar or sprinkle some mini chocolate chips on top for extra sweetness.
