Lay one large flour tortilla on a clean, flat surface.

Add half a cup of mini marshmallows to the center, spreading them out evenly.

Break a graham cracker in half and place it over the marshmallows.

Top with approximately one ounce of chocolate, ensuring it’s distributed evenly.

Fold one edge of the tortilla toward the center, holding it in place.

Continue making pleats as you fold around the filling until it’s securely wrapped up.

For the Air Fryer: Place the crunchwrap seam side down in the air fryer basket. Brush with melted butter, set the temperature to 400°F, and cook for 5-7 minutes until lightly browned. Flip it and cook for an additional 2-3 minutes until deep golden.

For the Stovetop: Preheat a skillet over medium-high heat. Add a little butter, then add the crunchwrap seam side down. Cook for about 3-4 minutes per side until golden, flipping carefully before serving.

Finally, brush with any leftover melted butter and sprinkle cinnamon sugar over the top before serving for a sweet finish.