CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-07-21
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
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
Instructions
This is a recipe that kids can help you make.
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.
*These can be made at home on the grill too. They are great with a scoop of vanilla ice-cream. Kids love them!
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