Serves 4
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For the chimichangas:

For the filling:

To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper and set aside.
  2. In a shallow bowl, stir together the cinnamon and sugar. Set aside.
  3. In a bowl, combine the cream cheese, icing sugar, sour cream and vanilla extract. Cream together well, then gently fold in the strawberries and blueberries.
  4. Divide the mixture evenly between the tortillas, then roll each one up tightly, tucking in both ends. Secure with a toothpick.
  5. Brush the wraps all over with melted butter, then roll in the cinnamon-sugar mixture to coat. Arrange seam side-down on the prepared baking tray.
  6. Bake for 6-8 minutes until golden and crispy.
  7. Drizzle with melted chocolate to serve, if desired.

Nutrition Facts

Per Serving
344kcals, 22.3g fat (13.6g saturated), 33g carbs, 19.1g sugars, 5.2g protein, 2.6g fibre, 0.167g sodium