INGREDIENTS
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For chimichangas:
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6 (8-inch) soft flour tortillas
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8 oz cream cheese ( room temperature)
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2 Tablespoon sour cream
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1 Tablespoon sugar
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1 teaspoon vanilla extract
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3/4 cups sliced strawberries
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Vegetable oil-for frying
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For coating:
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1 Tablespoon cinnamon
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1/3 cup sugar
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For serving:
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1 cup sliced strawberries