Preparation

• In a large bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Beat in heavy whipping cream until fluffy, then gently fold in the diced strawberries. Chill the mixture for about 10-15 minutes to firm it up.
• Lay out a tortilla and scoop about half a cup of the chilled filling onto the center. Roll the tortilla tightly, tucking in the sides, and seal the edges with an egg wash. Repeat this step until all tortillas are filled.
• Heat canola or vegetable oil in a frying pan over medium heat until it reaches 350°F. Carefully place chimichangas seam-side down in the oil and fry for 1-2 minutes until golden brown. For air frying, spray with oil and cook at 400°F for 8-10 minutes, flipping them halfway through.
• While warm, roll the fried chimichangas in a mixture of granulated sugar and ground cinnamon. This sweet coating adds an extra touch of flavor!
• Plate your chimichangas and top them with fresh strawberries, a dollop of whipped cream, or even a drizzle of chocolate sauce. Enjoy immediately while they're warm!