Prepare the Root Beer Whipped Cream: In a chilled mixing bowl, pour in the heavy whipping cream. Beat it on medium speed with an electric mixer for about 3–5 minutes until it thickens and forms soft peaks. Gradually add powdered sugar and concentrated root beer, continuing to whip for another minute or until fully combined. Once fluffy and delightful, cover the whipped cream and chill in the fridge while you prepare the wraps.

Heat the Tortillas: Preheat a dry skillet over medium heat. Place a tortilla in the skillet and warm it for 10–15 seconds on each side until it's soft and pliable. Repeat with the remaining tortillas, keeping them stacked on a plate and covered with a clean kitchen towel to retain warmth.

Assemble the Wraps: Take a warm tortilla and add a generous scoop of vanilla ice cream in the center. Drizzle with chocolate sauce, then sprinkle mini chocolate chips. Top this mixture with a dollop of the chilled root beer whipped cream.

Roll the Wraps: Gently fold in the sides of the tortilla over the filling, enclosing it snugly. Begin rolling from the bottom upwards, securing the filling tightly inside. Repeat this process for the remaining tortillas.

Serve: Place the assembled wraps seam-side down on a serving plate. Garnish each wrap with a maraschino cherry on top.