Dessert Tortilla Wrap Recipe

The dessert tortilla wrap is a clever way to turn a basic pantry staple into a sweet treat that feels like a fancy pastry.

This recipe uses the viral folding technique to create layers of gooey chocolate, fresh

Ingredients

This recipe makes 2 servings, giving you one full wrap for yourself and one to share with a friend or save for later.

• 2 large flour tortillas (burrito size)
• 4 tablespoons hazelnut cocoa spread (like Nutella)
• 4 tablespoons creamy peanut butter or almond butter
• 1/2 cup fresh strawberries, thinly sliced
• 4 chocolate sandwich cookies (crushed into chunks)
• 1/4 cup marshmallow fluff or whipped cream cheese
• 1 tablespoon powdered sugar (for dusting)
• 1 tablespoon butter (for the pan)

The Concept

The dessert tortilla wrap is all about the “quadrant” system. Instead of rolling the tortilla like a traditional burrito, you make one single cut from the center to the edge. This allows you to place four different toppings in each corner of the circle.

When you fold them over each other, you create a triangle with four distinct layers of flavor. It is a brilliant design because it keeps the wet ingredients, like the strawberries, separated from the crunchy ingredients, like the cookies, until the moment you take a bite.

A top-notch dessert wrap relies on the contrast between the warm, melted spreads and the fresh, cold fruit. When you toast the tortilla in a pan, the outside becomes crisp and golden, while the inside turns into a molten mixture of chocolate and nut butter. It is basically a dessert quesadilla that is much easier to hold and eat on the go.

This is a great recipe for kids to help with because there is no “wrong” way to layer the ingredients.

The Slice

Lay your flour tortilla flat on a clean cutting board. Use a sharp knife or a pair of kitchen shears to make one straight cut from the exact center of the tortilla down to the bottom edge. Imagine the tortilla is a clock; you are cutting from the middle down to the six o’clock position.

This slit is the “hinge” that allows the folding process to work.

Corner Load

Mentally divide your tortilla into four equal squares. In the bottom left square, spread a thick layer of hazelnut cocoa spread. In the top left square, arrange your sliced strawberries in a single layer.

In the top right square, spread the marshmallow fluff and top it with the crushed cookies. In the bottom right square, spread the peanut butter. Having a “sticky” ingredient in at least three of the corners helps the wrap stay together during the folding process.

Fold Flow

Start the fold by taking the bottom left corner (the chocolate side) and folding it up over the strawberries in the top left corner. Now, take that folded double-layer and fold it over to the right, covering the marshmallow and cookies.

Finally, fold that thick stack down over the peanut butter corner. You should now have a thick, layered triangle. Repeat this exact process for the second tortilla.

Pan Sear

Heat a non-stick skillet over medium-low heat and add the tablespoon of butter. Once the butter is melted and bubbling, place both folded wraps into the pan. You want to cook them for about two to three minutes on each side.

Do not rush this step with high heat, or the outside of the tortilla will burn before the chocolate and peanut butter have a chance to melt on the inside.

Gold Flip

Use a flat spatula to carefully flip the wraps over. Press down gently on the top of the wrap to ensure the heat reaches all the layers. You are looking for a deep, golden brown color and a slight “shatter” to the crust when you tap it with the spatula.

The smell of toasted flour and warm chocolate will let you know when they are ready. Remove them from the pan and place them on a plate.

Sweet Dust

While the wraps are still piping hot, use a small sifter to dust the tops with powdered sugar. This adds a beautiful, snowy look that makes the dessert feel like it came from a professional cafe.

You can also add a final drizzle of chocolate sauce or a few extra cookie crumbs on top for a top-notch presentation. Let them sit for just one minute so you don’t burn your tongue on the molten filling.

Better Crisp

To get a “top-notch” result, focus on the type of tortilla you buy. You want a flour tortilla that is fresh and flexible. If the tortilla is dry or old, it will crack at the seams when you try to fold it, causing your chocolate and marshmallow fluff to leak out into the pan.

If your tortillas feel a bit stiff, you can microwave them for ten seconds under a damp paper towel to soften them up before you start the slicing and filling process.

Another tip is to use “fats” wisely in the pan. While butter provides the best flavor, a tiny drop of vegetable oil mixed with the butter can prevent the milk solids in the butter from burning. This allows you to get a more even, professional-looking brown on the crust.

If you want an even crunchier experience, you can sprinkle a little bit of granulated sugar into the pan butter right before you put the wrap in; it will create a thin, caramelized candy shell on the outside of the tortilla.

Common Pitfalls

The biggest mistake is overstuffing the corners. It is very tempting to pile the strawberries and cookies high, but if the layers are too thick, the wrap will be impossible to fold. It will also be difficult to heat the center of the wrap without burning the outside.

Keep your layers relatively flat. If you want more fruit or chocolate, it is better to make two wraps than to try and jam everything into one.

Another issue is the “leaking” factor. Marshmallow fluff and chocolate spread become very thin and runny when they are heated. Make sure you don’t spread these ingredients all the way to the very edge of the tortilla. Leave a small half-inch border around the outside.

This gives the ingredients room to expand as they melt without spilling out of the sides and creating a smoky mess in your skillet.

Can I Use Different Fruits In This Wrap?

Absolutely. While strawberries are the classic choice, thinly sliced bananas, raspberries, or even blueberries work perfectly. If you use bananas, they will soften and become almost custard-like when heated, which pairs beautifully with the peanut butter.

Just make sure whatever fruit you choose is sliced as thin as possible. Thick chunks of fruit make the wrap bulky and hard to flip in the pan.

You can even try a “savory-sweet” version with sliced apples and a little bit of sharp cheddar cheese mixed with the honey.

How Do I Keep The Cookies From Getting Soggy?

If you don’t like the cookies getting soft from the heat, the trick is to put them in the middle of the fold. By placing the cookies on the square that is folded second, they are protected by the other layers of the tortilla. They won’t have direct contact with the hot pan for as long as the bottom or top layers.

Also, make sure to use cookies that have a hard, crunchy texture rather than the “soft-baked” variety. The harder the cookie, the longer it will maintain its snap against the melted chocolate and marshmallow fluff.

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Try the viral folding hack with this top-notch dessert tortilla wrap. It’s a crispy, golden triangle filled with melted chocolate