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4 oz. cream cheese, softened
1 tsp. lemon zest
1 tbsp. sugar
1/2 tsp. pure vanilla extract
4 flour tortillas
2 c. chopped strawberries
2 tbsp. butter, divided
2 c. cinnamon sugar
Melted chocolate, for drizzling
1. In a small bowl, combine cream cheese, lemon zest, sugar and vanilla. Mix until smooth.
2. Spread the cream cheese mixture on each tortilla then top with strawberries. Roll tortillas up like a burrito.
3. In a medium nonstick pan over medium heat, melt 1 tablespoon butter, then add two chimichangas. Cook until golden on both sides, about 4 minutes per side. Immediately toss the cooked chimichangas in cinnamon sugar. Repeat with remaining chimichangas.
4. Drizzle with melted chocolate before serving.
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