Make the compote: mix chopped peaches, sugar, vinegar and salt in a small saucepan over medium high heat. Simmer the mixture for about 5 minutes, stirring occasionally, until fruit has softened. The sugar will melt as the peaches release their juices. Remove from heat, let cool.
Melt the butter, butter the tortillas and place them on a baking sheet. Fill each tortilla with 3-4 slices of Brie, a few spoonfuls of compote, a sprinkle of raisins and basil and a few pinches of chili powder, leaving half of the tortilla empty so you can fold it over.
Bake 15 minutes, or until the Brie is well melted and the tortillas are golden brown. Top with more compote if you wish.