In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes and cream cheese. Beat the mixture until well-combined.

Transfer to freezer for about an hour.

After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.

Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 ½ tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.

Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.

In a large skillet over medium heat, warm up a bit of vegetable oil. Once it’s ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)

When ready, transfer chimi’s to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!