Chocolate-Raspberry Burrito with Raspberry Glaze

Nut Free Fish Free Gluten Free 

These sweet and chocolaty burritos are a delicious replacement for S’mores! Get creative and add in marshmallows, caramels and chocolate sauce!

4 brown rice wraps (8-9” sized) or corn tortillas (Check label for allergens!)
1 pound, plus 1 cup of fresh raspberries, washed and dried well
¾ cup, plus 3 teaspoons of granulated sugar
1 ½ tablespoons of lemon juice
3 tablespoons butter, melted
2 cup of chocolate chips (Check label for allergens!)
½ teaspoon cinnamon


To make the glaze, combine one pound of the raspberries, ¾ cup of the sugar and the the lemon juice in a small saucepan over medium heat. Stir constantly and simmer until the sugar is dissolved and all ingredients have blended, about 8 minutes. Strain through a fine wire sifter, and refrigerate until ready to use.

Sandwiched in paper towels, heat the wraps or corn tortillas for 30 seconds in the microwave, until they are soft and workable.

Place each wrap / tortilla on a piece of aluminum foil. Brush each side scantly with the melted butter.  Sprinkle 1 ½ cups of the chocolate chips and raspberries in the center. Fold in the sides, and roll up “burrito style” in the foil.

Preheat the gas grill to medium-low heat. Place the burritos wrapped in foil on the grill grates.  Cover and grill about 3 minutes, or until the chocolate starts to melt. Flip and grill for another 2 minutes.

Remove foil and transfer burritos to dessert plates. Brush with additional melted butter, sprinkle with cinnamon & 3 teaspoons of additional sugar.  Drizzle with the raspberry sauce and sprinkle with additional chocolate chips. Enjoy!


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