Instructions:

• In a mixing bowl, combine the strawberry cream cheese spread and chocolate spread. Mix until well blended and smooth.
• Lay out your flour tortillas on a clean surface. Spoon a generous amount of the cream cheese and chocolate mixture onto the center of each tortilla. Top with fresh strawberries.
• Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to the top.
• In a large skillet, melt the butter over medium heat.
• Carefully place the rolled chimichangas in the hot skillet, seam side down. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
• While the chimichangas are frying, combine the granulated sugar and ground cinnamon in a shallow bowl.
• Once the chimichangas are golden brown, remove them from the skillet and immediately roll them in the cinnamon-sugar mixture.
• Place the chimichangas on a serving plate, and garnish with additional sliced strawberries and a drizzle of chocolate sauce if desired.