Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- While the wraps are still piping hot, use a small sifter to dust the tops with powdered sugar.
Notes
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.