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
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At home, mix sugar and cinnamon and store in a zip-lock baggie.
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At the campsite, stack the tortillas and wrap in a piece of foil;
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grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and pliable.
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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).
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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.
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Remove from heat and brush with remaining butter.
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Sprinkle with stored sugar and cinnamon mixture.