Pin It There's a particular brand of kitchen chaos I love: when you're standing at the counter with ten minutes before someone arrives, and you realize you have tortillas, Nutella, and a banana. That's when this dessert was born for me—not from a recipe, but from the pure joy of discovering that a folded tortilla could hold warmth and melted chocolate like a little edible envelope. The first time I slid one into the pan and heard that butter sizzle, I knew I'd found something special.
I made these for my sister one lazy Sunday morning, and she sat there for five minutes without saying anything, just eating. Then she asked if I could teach her because apparently store-bought pastries were no longer acceptable. That quiet moment of someone genuinely delighting in something you made in under ten minutes is the kind of magic that keeps you cooking.
Ingredients
- Flour tortillas: Use large ones and make sure they're fresh enough to fold without cracking—they're the architecture of this whole thing.
- Nutella: Four tablespoons of pure hazelnut-chocolate bliss, though you can swap it for any chocolate spread if that's what's in your cabinet.
- Ripe bananas: They should give slightly to pressure but not be bruised—this is where natural sweetness lives.
- Hazelnuts: A tablespoon chopped adds a subtle crunch and flavor, but honestly, optional if you're short on time.
- Unsalted butter: Just one tablespoon for frying, which creates that golden, crispy exterior that makes everything worth it.
- Powdered sugar and ice cream: The finishing flourish that turns snack into celebration.
Instructions
- Make the cut:
- Lay your tortilla flat and cut a straight line from the center to the edge, like you're slicing one radius of a circle. This one cut is your secret—it lets you fold without fighting the tortilla.
- Divide and fill:
- Picture the tortilla as four quarters. Spread two tablespoons of Nutella in the first, layer banana slices in the second, sprinkle hazelnuts in the third, and leave the fourth plain or add a touch more Nutella if you're feeling generous. The visual symmetry is half the fun.
- Fold into a triangle:
- Starting at your cut edge, fold that Nutella quarter over the bananas, then tuck it over the hazelnuts, then fold once more over the plain quarter. You'll end up with a neat triangle that's sealed at the edges—almost like a hand-held pie.
- Heat the butter:
- Medium heat in a non-stick skillet is your sweet spot. When the butter's foaming and golden, you're ready.
- Fry until golden:
- Place your folded wrap in the pan and let it sit for about a minute before flipping. The second side needs another minute—you want that caramel-colored exterior with a faint crackling sound.
- Serve immediately:
- Dust with powdered sugar while still warm, and if you have it, a scoop of vanilla ice cream on top is non-negotiable.
Pin It There was a moment watching my nephew carefully fold his first wrap, tongue poked out in concentration, when I realized this dessert had become something beyond itself. It wasn't just food anymore—it was this small, achievable victory that made him feel like a real cook.
Creative Variations to Try
Once you nail the basic technique, the tortilla becomes your canvas. I've topped mine with fresh strawberries and a drizzle of honey, layered in peanut butter and banana for an Elvis-inspired take, even pressed mini marshmallows into the Nutella for a s'mores situation. The beauty is that the folding and frying method stays exactly the same—you're just swapping what lives inside. Some mornings I've made them savory by skipping the sugar and adding a touch of sea salt, because sometimes sweet isn't what the kitchen needs.
Storage and Make-Ahead Tips
You can assemble these an hour or two ahead of time, keeping them on a plate at room temperature, which is perfect if you're prepping for guests. However, frying them right before serving is where the magic happens—that contrast between warm inside and crispy outside fades if you let them sit after cooking. Leftovers can be gently reheated in a low oven for a minute or two, though they're honestly best enjoyed fresh.
Why This Works Every Time
There's something about the combination of soft and crispy, melted and solid, that satisfies in a way fancy desserts sometimes don't. Nutella provides richness, the banana brings natural sweetness and moisture, and the butter-fried tortilla wrapper becomes almost like a delicate chip. It's humble ingredients behaving beautifully together. The technique is foolproof once you understand the fold, and the timing is forgiving enough that even a distracted cook can pull it off.
- Use room-temperature Nutella so it spreads smoothly without warming the tortilla first.
- A non-stick skillet prevents sticking and means you need less butter overall.
- Serve these while they're still warm—that's where all the textural magic lives.
Pin It This is the kind of dessert that reminds you why home cooking matters: it's quick, it's personal, and somehow it's always better than anything you could buy. Make it for someone you like.
Recipe FAQs
- → What type of tortilla works best for folding?
Fresh, pliable flour tortillas are ideal as they fold easily without cracking and crisp up nicely when cooked.
- → Can I substitute Nutella with other spreads?
Yes, other chocolate-hazelnut spreads or even peanut butter can be used for a different flavor twist.
- → Is it necessary to cut the tortilla before folding?
Yes, making a single cut from the center to the edge helps fold the wrap into a compact triangle shape.
- → How do I achieve a crispy texture on the wrap?
Pan-frying the folded wraps in butter over medium heat for 1–2 minutes per side creates a golden, crispy exterior.
- → Can I add toppings to enhance the flavor?
Dusting with powdered sugar and serving with whipped cream or vanilla ice cream adds sweetness and creaminess.