Chocolate Raspberry Burritos

4  8-9″ flour tortillas

  • 1 cup semisweet chocolate chips
  • 1 cup fresh raspberries
  • 2 Tablespoons melted butter
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

At home, mix sugar and cinnamon and store in a zip-lock baggie.  Don’t forget to bring it with you camping.

At the campsite, stack the tortillas and wrap in a piece of foil; grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and soft.

Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito).  Brush rolls with half of the melted butter.  Grill burritos over indirect (med-low)heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.

Remove from heat and brush with remaining butter.  Sprinkle with stored sugar and cinnamon mixture.  Serve warm.

*These can be made at home on the grill too.  A scoop of vanilla ice-cream makes this dessert divine!