Assemble: Lay a large tortilla flat. In the center, layer broken graham crackers, followed by chocolate squares, and then a generous handful of mini marshmallows.
Fold: Starting at one edge, fold the tortilla inward toward the center. Continue folding in sections to create pleats until you have a sealed hexagon. (Tip: If the gap in the center is too large, place a small circular scrap of tortilla over the filling before folding to ensure a full seal).
Sear: Melt ½ tbsp butter in a skillet over medium heat. Place the wrap seam-side down first to "lock" it shut.
Toast: Cook for 2–3 minutes until golden brown, pressing gently with a spatula. Flip and cook the other side for an additional 2–3 minutes.
Finish: Repeat with the remaining wraps. Let cool for 1–2 minutes before slicing so the marshmallow doesn't run out immediately.
