1 teaspoon barbecue sauce
6 (1.5 fluid ounce) jigglers burrito-size flour tortillas
sugar
1 teaspoon instant coffee powder
2 tablespoons olive oil
2 teaspoons grape juice concentrate
Heat oven to 400 degrees F (200 degrees C).
Spoon half of the barbecue sauce evenly into the middle of each burrito. Set aside.
Stir remaining liquid from marinade into an electric blender or food processor, and process until liquid is smooth. Spoon about 1/3 cup of the smooth sauce into center of a burrito. Tie a leaf of lettuce around mixture, and slip the next leaf over the top. Flip edges of burritos; cut a slit into the middle of each taco for drainage.
Place 2 corn tortillas on a large baking sheet, and spoon remaining marinade over the top.
Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in center of burrito comes out clean. Drain on a wire rack. Serve in both corn and flour tortillas.