Begin by melting 2 tablespoons of unsalted butter in a medium saucepan over low heat. Once melted, add 4 ounces of cream cheese and ¼ cup of heavy whipping cream, whisking until smooth. Gradually stir in 1 cup of shredded cheddar cheese until fully melted.

In a large skillet, cook 1 pound of ground beef over medium-high heat, breaking it apart. Cook for about 5-7 minutes or until browned. Drain excess fat, then stir in 2 tablespoons of taco seasoning. Let it simmer for an additional 5 minutes.

Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Fry low-carb tortillas for 1-2 minutes on each side until golden and crispy. Transfer to a plate lined with paper towels to absorb excess oil.

Take a large crispy tortilla and spread a generous portion of the seasoned beef mixture in the center. Drizzle warm cheese sauce over the beef, place a smaller tortilla on top, and add sour cream, lettuce, tomatoes, and extra cheddar cheese.

Carefully fold the edges of the large tortilla over the center filling. Heat another tablespoon of olive oil in the skillet over medium heat, and place the folded crunchwrap seam-side down. Cook for 3-4 minutes until golden brown, then flip to cook the other side until crispy.

Once cooked, let the Crunchwraps rest briefly on a cutting board. Cut them in half to reveal the layers within. Serve warm, garnished with fresh cilantro and jalapeños if desired.