Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Once bubbly, add 4 ounces of cream cheese and 1/2 cup of heavy whipping cream, whisking until smooth. Gradually stir in 1 cup of shredded cheddar cheese until melted, resulting in a rich cheese sauce.

In a large skillet, brown 1 pound of ground beef over medium-high heat for about 5-7 minutes, stirring to break apart. Once no longer pink, drain excess fat and add 2 tablespoons of taco seasoning. Simmer for another 5 minutes.

In a separate skillet, heat 1-2 tablespoons of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes on each side until golden and slightly crispy. Remove and drain excess oil.

Lay one crispy tortilla flat. Spoon the seasoned beef mixture in the center, pour over the cheese sauce, layer a smaller tortilla on top, then add sour cream, lettuce, diced tomatoes, and extra cheddar cheese.

Fold the edges of the large tortilla over the filling, pinching seams to secure. Heat a skillet with a little olive oil, place the folded Crunchwrap seam-side down and cook for 3-4 minutes until golden brown, then flip and cook the other side until crispy.

Once golden and crispy, let the Crunchwraps rest for a minute before cutting in half and serving. Optionally garnish with cilantro and jalapeños.