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
1 Tablespoon cinnamon
1/4 cup xylitol
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!