In a medium mixing bowl, add cream cheese, sour cream, powdered erythritol, and vanilla extract. Blend together on medium speed for 1-2 minutes until smooth.

Gently fold in the finely chopped strawberries using a spatula for even distribution.

Place about 2 tbsp of the filling in the center of a tortilla and roll tightly.

Heat 2 tbsp of butter or coconut oil in a non-stick skillet over medium heat until bubbly.

Fry the rolled tortillas seam-side down for 1-2 minutes on each side until golden brown and crispy.

Cool on a wire rack for 2 minutes and dust with powdered keto sweetener before serving.