Prepare the Filling:

In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Gently fold in the diced strawberries and lemon zest.

Assemble the Chimichangas:

Spoon a few tablespoons of the cheesecake mixture into the center of each tortilla.

Fold in the sides, then roll the tortilla tightly like a burrito to seal the filling inside.

Fry the Chimichangas:

Heat about 1 inch of vegetable oil in a deep skillet over medium heat.

Fry each chimichanga for 1-2 minutes per side, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate.

Coat and Serve:

Mix sugar and cinnamon in a shallow dish. Roll warm chimichangas in the mixture until evenly coated.

Serve immediately with whipped cream, chocolate drizzle, or extra strawberries.