In a chilled mixing bowl, beat 1 cup of heavy whipping cream with an electric mixer on medium speed for about 1-2 minutes until it begins to thicken. Gradually add 2 tablespoons of powdered sugar and 2 tablespoons of concentrated root beer, continuing to beat until soft peaks form, which should take around 1 more minute. Set aside in the fridge to chill while you prepare the tortillas.

Heat a dry skillet over medium heat for about 2 minutes. Place each tortilla into the skillet, warming them for 10-15 seconds on each side until they become pliable but not crispy.

Lay one warm tortilla flat on a clean surface. In the center, scoop about 1/4 cup of creamy vanilla ice cream and drizzle with 1 tablespoon of chocolate sauce. Next, sprinkle a tablespoon of mini chocolate chips on top for added texture. Finally, add a generous dollop of your chilled root beer whipped cream.

To seal your wraps, fold in the sides of the tortilla towards the center, then roll tightly from the bottom up. Repeat this process with the remaining tortillas and fillings.

Place the finished wraps seam-side down on individual plates. Garnish each wrap with a maraschino cherry on top and serve immediately.