Note, the above picture is of chocolate banana burritos but imagine the same thing with chocolate and raspberries for the below recipe. Remember, we ate ours before we thought to take a picture so use your imagination!
Because there were several requests for this, I am posting the dessert recipe Philip made for me on our camping/farm getaway. This recipe is from the Better Homes & Gardens Biggest Book of Grilling.
4 8-9" flour tortillas
1 cup semisweet chocolate chips
1 cup fresh raspberries
2 T. butter, melted (it must be butter, not margarine)
2 tsp. sugar
1/2 tsp. ground cinnamon
4 T. sweetened cream cheese (just soften and add a little powdered sugar)
Stack the tortillas and wrap in a piece of heavy foil. For a charcoal grill (i.e., real man's grill), grill foil packet on the rack of an uncovered grill directly over medium-low coals about 5 minutes or until tortillas are warm and pliable, turning packet once. Or simply wrap tortillas in paper towels and microwave for 20-40 seconds (that's what we did).
Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in sides and roll up. Brush burritos with half of the melted butter. Grill burritos over medium-low coals about 3 minutes or until the tortillas begin to show grill marks and the chocolate is melted. turning once. For a gas grill, preheat grill, Reduce heat to medium-low. Place foil packet, then burritos on grill rack over heat. Cover and grill as stated above.
Transfer burritos to a serving platter. Brush burritos with remaining melted butter. In a small bowl combine the sugar and cinnamon. Sprinkle over the burritos. Serve immediately with sweetened cream cheese on side as a dip. (or just put a tablespoon of the cream cheese inside each burrito prior to grilling).