Half the fun of s’mores is the mess and I’m here for it.
Squishy toasted marshmallows and oozing chocolate, balancing precariously between two crumbly graham crackers? I would never want to take that away from anyone.
But with s’mores burritos, you still get the gooey melted goodness in a slightly more manageable package.
Sometimes it’s nice to have a treat that’s ready to go without assembling it on site. Sometimes you don’t want to worry about packing your double-pronged marshmallow roasting sticks.
What? Completely normal to own a set, I say. Also normal to own multiple mountain pie makers, but that’s another story.
With s’mores burritos, you can prep these individual servings of chocolate, marshmallow, and graham on the kitchen counter, then roll them in foil and take them with you to the campsite.
Or, you know, walk them across the yard to the fire pit. You don’t have to go far if you don’t want to.
S’mores burritos work for a weekend of car camping, a make-ahead treat for a long-awaited family gathering, a bonfire on the beach at the lake house, or just a fun night with the kids. Set up a backyard tent or don’t, it’s your call.
I also don’t want to dissuade you from making these by saying you absolutely have to make homemade cinnamon tortillas for the recipe.
It’s not required! You can certainly used packaged 8-inch flour tortillas instead.
However… I will say that the hint of cinnamon sugar in each bite really makes these babies sing.
I’m not even the biggest cinnamon graham cracker fan when it comes to s’mores—I usually use the honey variety.
But there’s something about that whisper of warm cinnamon spice in these homemade tortillas that really makes every bite a little bit more special.
If you want to make the small investment in a tortilla press, I can’t recommend it enough. I use this 8-inch cast iron tortilla press, and it is hefty enough without being overwhelming.
The s’mores burritos are easy enough for kids to pull together, and are ready to cook when you are.
Nestle the wrapped burritos in the coals of a fire and let them heat for 7-10 minutes, flipping once or twice.
You want the tortillas to get a little toasty but not too, too burnt—unless you’re me, and you appreciate a good charred spot.
Carefully unwrap and enjoy the nostalgic taste of summer.
If you would rather make these on the grill, that works too! You can cook them on the grates of a gas or charcoal grill, or nestle them in the charcoal embers as well.
(And you can also make s’mores brownies on the grill, if you really need more of a chocolate marshmallow fix.)
- 300 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup (57 grams) canola oil or vegetable oil
- 2/3 to 3/4 cup water
- 8 8-inch tortillas (homemade or store-bought)
- 8 tablespoons (about 4 ounces/113 grams) milk chocolate chips
- 8 tablespoons (about 1 1/2 ounces/40 grams) mini marshmallows
- 2 full graham crackers, coarsely crushed
If you're making cinnamon tortillas:
- Whisk the flour, cinnamon, sugar, baking powder, and salt together in a large bowl.
- Drizzle in the oil and 2/3 cup water and stir with a silicone spatula until a shaggy dough forms.
- If the dough is too dry to fully pull all the flour off the sides and bottom of the bowl, drizzle in water a tiny bit at a time until the dough comes together into a soft ball.
- Knead a few times with your hands to shape the ball.
- Cover and let rest for 30 minutes.
- Divide the rested dough into 8 pieces and roll each into a ball.
- Heat a 10-inch cast iron skillet or a griddle over low heat.
- With a tortilla press or a rolling pin, flatten/roll one of the dough balls into an 8-inch tortilla.
- Carefully place in the skillet and cook about 1-2 minutes per side, until the tortilla is cooked but pliant with a few lightly toasted spots.
- Repeat with the remaining tortillas and cool slightly before filling.
To assemble the burritos:
- If using store-bought tortillas, heat them slightly in a skillet over low heat just until they're lukewarm to the touch, so they won't crack when rolled.
- Place a tortilla on a cutting board or clean workspace.
- Add about 1 tablespoon each milk chocolate chips and mini marshmallows in a line down the center of the tortilla. I just eyeball it—you don't want to overdo it or the tortilla won't close when rolled.
- Sprinkle crushed graham crackers over the chips and mallows.
- Roll the tortilla: fold the top and bottom ends in slightly, then roll from one of the sides over the filling to close the tortilla.
- Wrap the rolled tortilla tightly in foil.
- With long tongs, place the burritos in the hot coals of a campfire or fire pit, nestling them in so they cook without being burned by direct flame.
- Cook for 7-10 minutes, turning once.
- Carefully unwrap and eat.
- If you don't have a fire burning, you can also cook the burritos on a grill for a similar effect.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 558Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 403mgCarbohydrates: 92gFiber: 5gSugar: 29gProtein: 10g
The nutritional information above is computer-generated and only an estimate.
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