4 whole wheat low carb tortillas
1 cup 60% (or higher) chocolate bar broken into pieces
1 cup fresh raspberries
2 Tablespoons melted butter
2 teaspoons splenda
1/2 teaspoon ground cinnamon



At home, mix splenda 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 pieces 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 pieces 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 SF vanilla ice-cream.