Strawberry Chimichangas

Make the Filling

1. In the bowl of a stand mixer fitted with the paddle attachment,
2. Beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed.
3. Fold in 3/4 cup of the sliced strawberries.
4. The tortillas will bend easier if you warm them a little bit in the microwave.
5. Leave them in the package and put them in for 30-45 seconds.
6. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla.
7. Fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Cinnamon Sugar Mixture

1. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl.
2. Set it aside.

Cook and Serve

1. Set your air fryer to 400 degrees.
2. Place the chimichangas in the basket. Spray the chimichanga with some cooking spray.
3. Set the timer for 6 minutes and cook. Remove the chimichangas from the basket.
4. Roll them in the cinnamon and sugar mixture.
5. Remove all toothpicks from the chimichangas.
6. Transfer them to serving plates. Top each sliced strawberries and serve immediately.