Ingredients:

For chimichangas:
6 Guiltless seed tortillas
8 oz cream cheese (room temperature)
2 Tbs. greek yogurt 
2 Tbs. xylitol 
1 tsp vanilla extract
¾ cups sliced strawberries (more for garnish)
2 Tbs. melted butter 

For coating:
1 Tablespoon cinnamon
1/4 cup xylitol

Instructions:
Beat cream cheese, yogurt, xylitol and vanilla extract.

Fold in sliced strawberries.

Divide the mixture evenly between 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with toothpicks!).

Combine xylitol and cinnamon in a small bowl. Brush chimichangas with melted butter and sprinkle with xylitol/cinnamon mixture.

Bake at 400°F for 25 minutes or until golden brown and crispy.

Let cool for about 5 minutes and garnish with extra strawberries and fresh whipped cream.

Don’t forget to remove all toothpicks from the chimichangas!