4 flour tortillas (8- to 9-inches each)
1 cup semisweet chocolate pieces
1 cup fresh raspberries
2 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Stack the tortillas and wrap in a piece of foil; grill over medium-low heat about 5 minutes or until warm and pliable, turning packet once. (Or, wrap the tortilla stack in microwave- safe paper towels instead of foil; microwave on 100 percent power (high) for 20 to 40 seconds or until tortillas are warm and pliable.)

Sprinkle 1/4 cup each of the chocolate pieces and the raspberries in the center of each tortilla; fold in sides and roll up. Brush burritos with half of the melted butter.

Grill burritos on the rack of an uncovered grill directly over medium- low heat about 3 minutes or until the tortillas begin to show grill marks and the chocolate is melted, turning once. Transfer to a serving platter.

Brush tortillas with remaining melted butter.

In a small bowl combine the sugar and cinnamon; sprinkle over the burritos. Serve immediately.

Makes 4 servings