Introduction: Dessert Crunchwrap
I had an excess amount of tortillas in my house and decided to make a dessert crunchwrap with them! I really wanted it to look like its savory counterpart:
- chocolate cake = beef
- chocolate chips = beans
- marshmallow fluff = sour cream
- strawberries = tomatoes
- coconut = cheese
- chocolate frosting = refried beans
This recipe is vegan but you can use non-vegan ingredients if it suits you better.
- large burrito-sized flour tortilla
- taco-sized flour tortilla*
- chocolate cake crumbles**
- chocolate frosting***
- marshmallow fluff****
- chocolate chips
- butter or margarine*****
- brown sugar
*You can just cut a smaller circle from another large tortilla.
**I made a box cake. I used 1/4 cup unsweetened applesauce per 1 egg to make it vegan. Many box cakes can be made vegan, but not all. You can also use cupcakes, brownies, donuts, etc. Anything cakey!
***I used store bought frosting. Again, many are vegan but not all. You can also use Justin's Chocolate Hazelnut and Almond Butter (or Nutella if not vegan).
****I made vegan aquafaba marshmallow fluff by following this recipe. You can also melt down marshmallows or use store bought fluff.
*****I always use Earth Balance Buttery Spread.
Step 1: Layer Your Crunchwrap
- Lay out the large tortilla.
- Pile on your cake crumbles, chocolate chips, and marshmallow fluff then top with the tostada.
- Sprinkle on strawberries and coconut.
- Spread frosting on your small tortilla and lay face down on the strawberry layer.
- Fold in the edges of the large tortilla toward the center.
Step 2: Cook Your Crunchwrap
- Melt a little bit of butter in a skillet on medium high heat until it's sizzling.
- Lay the crunchwrap folded side down in the pan and cook for 1-2 minutes until browned.
- While it's cooking, spread butter and brown sugar on the back of the crunchwrap.
- Remove the skillet from the heat and flip your crunchwrap. Continue to cook for about a minute until browned. This happens very quickly because of the sugar. Be sure not to burn your sugar.
- While it's cooking, sprinkle some brown sugar on the folded side.
- Return the skillet to the heat. Flip your crunchwrap and cook just long enough to crystallize the sugar.
- Enjoy warm while everything is all melty. Feel free to add some extra marshmallow fluff and toast with a torch!
Second Prize in the
Dessert Speed Challenge