8 flour tortillas

8 ounces strawberry cream cheddar spread or plain cream cheddar

1 cup chocolate spread Nutella, Hershey’s, and so on

1 pound new strawberries managed and cut

2 tablespoons margarine

½ cup granulated sugar

1 tablespoon ground cinnamon


Consolidate sugar and cinnamon in a shallow plate or bowl. Put away

Spread two tablespoons of the strawberry cream cheddar down the focal point of every tortilla.

Partition strawberries similarly and put on top of the cream cheddar.

Top with two tablespoons of chocolate spread.

Overlap the different sides of the tortilla in and roll up very much like a burrito.

Heat margarine in a huge skillet over medium to medium-high hotness.

Place chimichangas crease side down and sear just until brilliant brown, 2-3 minutes for each side. Brush the closures of the chimichanga and any parts that didn’t get seared with extra softened margarine. (This will help the cinnamon-sugar blend to stick.)

Roll the chimichangas in the cinnamon-sugar combination until completely covered.

Sprinkle with extra chocolate whenever wanted.

Serve right away or refrigerate.


Calories: 242kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 169mg | Potassium: 162mg | Fiber: 2g | Sugar: 19g | Vitamin A: 238IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg