I need a little liquidy version of Nutella for a recipe, how can I achieve this?  I tried blending Nutella with milk but its a messy procedure, is there a clean way to make Nutella more liquidy? 
Taken from http://en.wikipedia.org/wiki/San_Francisco_burrito     Two key technologies that made the San Francisco burrito possible are   the large flour tortilla and tortilla steamers, which together   increase the flexibility, stretch, and size of the resulting tortilla.   The tortilla steamer saturates the gluten-heavy tortilla with moisture   and heat, which increase the capacity of the tortilla to stretch   without breaking. This in turn allows for the size of the San   Francisco burrito. Corn tortillas, the original indigenous   pre-Columbian form of the tortilla, cannot achieve either the size or   the flexibility of the flour tortilla, and thus cannot be used to make   a San Francisco burrito. A few San Francisco taquerias grill the   tortillas instead of steaming them, using heat and oil instead of   steam; and a few grill the finished product before the final step of   wrapping it in aluminum foil.      The aluminum foil wrapping, which is present whether the customer is   eating in the restaurant or taking out, acts as a structural support   to ensure that the tortilla does not rupture. One of the main   difficulties of the San Francisco burrito is the issue of structural   integrity, but skilled burrito makers consistently produce huge   burritos that do not burst when handled or eaten. A successful large   burrito depends on an understanding of the outer limit of potential   burrito volume, correct steam hydration, proper wrapping/folding   technique, and assuring that excess liquid has been removed from the   burrito ingredients prior to inclusion.  