Chimichangas:

In a large bowl, beat together the cream cheese, sour cream, sugar, & vanilla extract. Fold in the strawberries.

Divide the mixture evenly between the 6 tortillas. Slather the filling in the lower third of the tortilla. Fold the two sides toward the center and then roll the tortilla up like a burrito. Secure it with toothpicks. Repeat with the remaining tortillas.

In a deep saucepan, place about 2 to 2½-inch vegetable oil for frying & heat it over medium-high heat until it reaches 360ºF.

Fry the chimichangas until golden brown & crispy, about 2 to 3 minutes. Flip them as needed. Work in batches.

Transfer the chimichangas to the paper-lined towel on a plate to drain. Let cool for a few minutes.

Coating:

In a small bowl, combine the sugar with the cinnamon. Roll each chimichanga in the mixture.

Serve with sliced strawberries.