Prepare the Filling

In a bowl, mix the cream cheese, sour cream, sugar, and vanilla extract until smooth.

Gently fold in ¾ cup of sliced strawberries.

Assemble the Chimichangas

Spread an equal portion of the filling onto the lower third of each tortilla.

Fold the sides inward, then roll tightly like a burrito. Secure with toothpicks.

Make the Cinnamon-Sugar Coating

Combine the cinnamon and sugar in a shallow bowl. Set aside.

Fry the Chimichangas

Heat 2–2½ inches of vegetable oil in a saucepan to 360°F (180°C).

Fry in batches for 2–3 minutes, flipping until golden and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Coat & Serve

While still warm, roll each chimichanga in the cinnamon-sugar mixture.

Remove all toothpicks before serving with extra sliced strawberries.