Dessert Crunchwrap




Introduction: Dessert Crunchwrap

About: Vegan, baker, cosplayer, party planner, traveler, self-proclaimed food monster...

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*
  • tostada
  • chocolate cake crumbles**
  • chocolate frosting***
  • marshmallow fluff****
  • chocolate chips
  • strawberries
  • coconut
  • 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

  1. Lay out the large tortilla.
  2. Pile on your cake crumbles, chocolate chips, and marshmallow fluff then top with the tostada.
  3. Sprinkle on strawberries and coconut.
  4. Spread frosting on your small tortilla and lay face down on the strawberry layer.
  5. Fold in the edges of the large tortilla toward the center.

Step 2: Cook Your Crunchwrap

  1. Melt a little bit of butter in a skillet on medium high heat until it's sizzling.
  2. Lay the crunchwrap folded side down in the pan and cook for 1-2 minutes until browned.
  3. While it's cooking, spread butter and brown sugar on the back of the crunchwrap.
  4. 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.
  5. While it's cooking, sprinkle some brown sugar on the folded side.
  6. Return the skillet to the heat. Flip your crunchwrap and cook just long enough to crystallize the sugar.
  7. Enjoy warm while everything is all melty. Feel free to add some extra marshmallow fluff and toast with a torch!

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    Question 2 years ago

    Looks amazing. Question for you: The "tostada" ingredient ... is that a plain round tostada shell, like one finds with taco shells in the grocery store? ( Looks like it.) If so, did you have to crisp it up before building the crunchwrap? Since taco shells need a few mins. in the oven before going from box to plate, I thought the tostada might need it too.


    2 years ago on Step 2

    Oh, what a brilliant idea. My husband saw the picture and said, "Ugh" until I started reading the real ingredients. He changed his mind about 3 down on your list. (He does not like southwestern cuisine). Neither of us like coconut very much, so I would substitute white chocolate shavings instead. We will be trying this one for sure. Thank you.


    2 years ago

    This is so unique, something I have to try!


    2 years ago

    I've never heard of something like this before, but it looks neat. :)

    Penolopy Bulnick
    Penolopy Bulnick

    2 years ago

    This looks super creative and delicious and I love it :D