Prep the strawberries. Rinse, hull, and finely dice the strawberries. Pat them dry with a paper towel so they don’t water down the filling.

Make the filling. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Taste and adjust sweetness. If you like a brighter flavor, add lemon zest and a tiny pinch of salt.

Fold in the berries. Gently fold the diced strawberries into the cream cheese mixture. If you want extra berry punch, swirl in a spoonful of strawberry jam, but don’t overmix.

Warm the tortillas. Microwave the tortillas for 10–15 seconds, just until pliable. This helps them roll without cracking.

Fill and roll. Spread 2–3 tablespoons of the cream cheese mixture in a line across the lower third of each tortilla. Roll up snugly, tucking in the sides if you prefer, like a small burrito. Place seam-side down.

Mix the coating. In a small bowl, combine granulated sugar and cinnamon. Set aside.

Toast the roll ups. Heat a large skillet over medium heat and add 1 tablespoon of butter. Place a few roll ups seam-side down and cook for 1–2 minutes per side until lightly golden, adding more butter as needed for each batch.

Coat with cinnamon sugar. While warm, roll each toasted tortilla in the cinnamon-sugar mixture to coat the outside lightly. If you prefer less sweetness, sprinkle instead of rolling.

Serve. Let them cool for a minute to set, then slice in half on a bias or leave whole. Enjoy warm for the best texture.