Ingredients:
8 (8-inch) flour tortillas
2 cups strawberries, diced
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Vegetable oil for frying
Powdered sugar, for dusting (optional)
Chocolate sauce, for drizzling (optional)
Directions:
In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
Lay out the flour tortillas and divide the cream cheese mixture among them, spreading it in the center of each tortilla.
Sprinkle diced strawberries and graham cracker crumbs over the cream cheese mixture on each tortilla.
Fold the sides of each tortilla in, then roll it up tightly, securing the ends with toothpicks.
In a shallow dish, combine the granulated sugar and ground cinnamon.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place each chimichanga into the hot oil, seam side down, and fry until golden brown on all sides.
Remove the chimichangas from the oil and drain on paper towels.
Remove the toothpicks.
Dust with powdered sugar and drizzle with chocolate sauce if desired.
Serve warm.
Prep Time: 15 minutes | Cooking Time: 5 minutes per batch | Total Time: Approximately 30 minutes | Kcal: (Calories not specified on the website)
Enjoy the sweet and creamy goodness of Strawberry Cheesecake Chimichangas – a delightful dessert! 
