In a medium bowl, mix the softened cream cheese, chopped strawberries, powdered sugar, and vanilla extract until smooth.

Take one tortilla and place about 2-3 tablespoons of the strawberry cream cheese mixture in the center. Fold the sides over and roll it up tightly.

Use a little water on your fingers to seal any open edges of the tortilla ensuring the filling stays inside.

For frying: Heat oil in a skillet over medium heat. Fry each chimichanga (2-3 at a time) for about 2-3 minutes on each side until golden brown.

For air frying: Preheat air fryer to 350°F (175°C). Spray the chimichangas lightly with cooking spray and air fry for 8-10 minutes, flipping halfway through.

Once cooked, remove from heat and immediately roll in a mixture of cinnamon and sugar (1 tsp cinnamon, ¼ cup sugar) for an extra touch of sweetness.

Let the chimichangas cool for a couple of minutes, then enjoy them warm.