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 pliable. 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. They are great with a scoop of vanilla ice-cream. Great recipe that kids can help you make!