| 2 super soft flour tortillas |
| 4 ounces cream cheese, room temperature |
| 1/4 cup powdered sugar |
| 1/4 teaspoon vanilla extract |
| 1/8 teaspoon salt |
| 1/2 cup dark chocolate chips |
| 3 tablespoons vegetable oil |
| 1 cup frozen strawberries |
| 1 tablespoon lemon juice |
| 3 tablespoons sugar |
| powdered sugar for dusting |
| chocolate syrup for drizzling or dipping |
In a small mixing bowl mix cream cheese, powdered sugar, vanilla and salt together until smooth. Divide mixture into the center of each tortilla. Top the cream cheese mixture with chocolate chips.
Fold the left and right side of each tortilla in. Then roll from top to bottom creating a burrito.
Heat oil in your fry pan over medium heat. Once the pan is hot, fry each chimichanga seam side down first, and then rotating it on to each side until it is evenly browned. It takes approximately 2 minutes.
Remove each chimichanga and place on a paper towel to drain off any grease.
Meanwhile in a small sauce pan add strawberries lemon juice, and granulated sugar, over medium heat cook until the berries are thawed and the mixture starts to bubble. Using a potato masher mash berries until the mixture resembles a jam. Pour into your serving dish.
Cut each chimichanga in half, drizzle sauce over the tops OR dip each chimichanga in it!
