In a medium-sized mixing bowl, beat cream cheese until no lumps remain. Add sugar, vanilla and lemon zest. Mix until completely incorporated.

Wrap tortillas in a paper towel and microwave for 30 seconds to 1 minute, just until they are warm enough to become soft and pliable. Place about 1½ Tbsp of cream cheese mixture into the center of a tortilla and carefully spread the filling into a rectangle that is about 3" wide and 1" deep. Lay strawberry slices (approximately 2 strawberries, sliced) across the top of the filling.

Fold the left and right sides of the tortilla into the center, then roll the tortilla up like a burrito. Secure the flap with a toothpick, set aside. Repeat to make 6 chimichangas.

Add ½ cup of granulated sugar to a shallow bowl or plate and set aside. Line a plate with paper towels to be ready to drain the chimis when they come out of the hot oil.

Fill a small- or medium-sized saucepan with oil about 2" deep. (Do not fill the pan more than ½ full!) Place over medium heat and insert a deep-fry thermometer. Allow the oil to heat until it reaches 350–360 degrees.

Fry 1 or 2 chimichangas at a time for about 2-2½ minutes or until light golden brown and crispy, turning as needed for a uniform color. Using a slotted spoon or strainer, remove to the paper towel-lined plate to drain. After they have cooled for about a minute, roll in granulated sugar to coat.

Allow the oil to return to temperature before frying the next batch. Allow to cool for about 5 minutes before removing the toothpicks. Enjoy!