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!
Decadent and so simple! We made this but left out the butter and sugar/cinnamon. We also used lavosh bread (bread used for wraps) instead of tortillas.
For less hassle while camping, chop onions, green peppers and ham before camping & place them in ziplocs. This way, all the prep work is done. Keep cold and just add what you want to your eggs.
The folks at Wilderness Dining
are experts in Adventure Cuisine. Simply the best and most popular camping food and cookware for your backcountry needs!