Categories: camping, easy, not tried, vegan

Ingredients

• 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

Directions

1. At home, mix sugar and cinnamon and store in a zip-lock baggie.

2. At the campsite, stack the tortillas and wrap in a piece of foil;

3. grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and pliable.

4. 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).

5. 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.

6. Remove from heat and brush with remaining butter.

7. Sprinkle with stored sugar and cinnamon mixture.

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