Using a shamrock cookie cutter and a cutting board, cut out "shamrocks" from the wraps. Press hard and wiggle and slide the cutter on the cutting board to cut through the wraps.
Brush the crackers with olive oil.
Sprinkle with salt.
Bake for 5 to 7 minutes until crackers are crispy (just before they start to brown). If chewy, they are undercooked and will need to bake a few minutes more.
I used the Mission brand large tortilla wraps. This package contains enough to make a lot of shamrocks. An average-sized cookie cutter (about 3 inches) will yield about 7 crackers from each wrap. I also baked the leftover wrap pieces so that I had plenty of crackers once the shamrocks were eaten.
Tip: Use a cookie cutter with a comfort grip to make cutting through the tortilla wraps easy.