A Collection of DELICIOUS Dessert Crunch Wraps

Written By The Store

S’MORE CHURRO CRUNCH WRAP

serves 4



2/3 cup granulated sugar

1 1/2 teaspoon ground cinnamon

4 burrito-size flour tortillas

4 street taco size flour tortillas

3-4 cups mini marshmallows

6 graham crackers (that break into 4 pieces)

3 chocolate bars

cooking spray

  1. Heat griddle to 350F. 

  2. Stir together sugar and cinnamon in a round shallow dish, such as a plate or pie tin. Set aside. 

  3. Place a tortilla on a cutting board. Place 1/4 of the mini marshmallows in the center, careful to leave the outer 2-inches of the tortilla uncovered. Top marshmallows with graham crackers, breaking into pieces to fit.

  4. Top the grahams with pieces of chocolate bar. 

  5. Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.  

  6. Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned. 

  7. Immediately toss the Crunch Wrap in the cinnamon sugar mixture. Shake off excess.

  8. Enjoy! 

STRAWBERRY CHEESECAKE CRUNCH WRAP

serves 4




2/3 cup granulated sugar

1 1/2 teaspoon ground cinnamon

4 burrito-size flour tortillas

4 street taco size flour tortillas

8-ounces cream cheese, at room temperature

1/4 cup granulated sugar

1 teaspoon Blue Cattle Truck Vanilla Extract

16-ounces fresh strawberries, washed, hulled, and sliced

4 graham crackers (that each break into 4 pieces)

8 tablespoons Tagge’s Strawberry Jam, or other strawberry jam

cooking spray

  1. Heat griddle to 350F. 

  2. Stir together sugar and cinnamon in a round shallow dish, such as a plate or pie tin. Set aside. 

  3. In a medium mixing bowl, whisk together cream cheese, 1/4 cup sugar, and vanilla extract.

  4. Place a tortilla on a cutting board. Spread 1/4 of the cream cheese mixture in the center, careful to leave the outer 2-inches of the tortilla uncovered. Top with sliced strawberries and top with graham cracker.

  5. Spread strawberry jam over graham cracker.

  6. Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.  

  7. Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned. 

  8. Immediately toss the Crunch Wrap in the cinnamon sugar mixture. Shake off excess.

  9. Enjoy! 

APPLE PIE CRUNCH WRAP

serves 4



2/3 cup granulated sugar

1 1/2 teaspoon ground cinnamon

4 burrito-size flour tortillas

4 street taco size flour tortillas

2 cans apple pie filling

cooking spray

  1. Heat griddle to 350F. 

  2. Stir together sugar and cinnamon in a round shallow dish, such as a plate or pie tin. Set aside. 

  3. Place a tortilla on a cutting board. Spread 1/2 of a can of apple pie filling in the center, careful to leave the outer 2-inches of the tortilla uncovered. .

  4. Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.  

  5. Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned. 

  6. Immediately toss the Crunch Wrap in the cinnamon sugar mixture. Shake off excess.

  7. Enjoy! 

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