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.