- 1/2 cup miniature semisweet chocolate chips
- 2 teaspoons butter
- 1 cup (8 ounces) sour cream
- 1 tablespoon confectioners' sugar
- 1/4 to 1/2 teaspoon ground cinnamon
- 6 flour tortillas (6 inches)
- Baking cocoa
- In a microwave, melt the chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat the sour cream, sugar and cinnamon until blended; stir in the melted chocolate.
- Spread about 3 tablespoons over each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate for 1 hour. Sprinkle with cocoa before serving. Yield: 6 servings.
Originally published as Rich Chocolate Wraps in Quick Cooking March/April 1998, p10
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Reviewed Jul. 16, 2016
Reviewed Apr. 3, 2014
"In---ter---estinng. Not sure how to rate this."