Begin by melting 2 tablespoons of butter in a saucepan over medium heat. Once melted, add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking until the mixture is smooth. Stir in 1 cup of shredded cheddar cheese until it is fully melted and combined.
In a separate skillet, heat 1 pound of ground beef over medium-high heat. Break it apart as it cooks, allowing it to brown for about 5-7 minutes. Once browned, drain any excess fat and mix in 2 tablespoons of taco seasoning.
In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes until they are golden brown, then transfer them to a paper towel to drain excess oil.
Take a large crispy tortilla and lay it flat. In the center, spread the seasoned beef mixture, then pour the warm cheese sauce over it. Add a small tortilla on top, followed by a dollop of sour cream, lettuce, diced tomatoes, and a sprinkle of extra cheddar cheese.
Fold the edges of the large tortilla over the filling, keeping the seam down. Heat the skillet again with olive oil and place the folded Crunchwrap seam-side down. Cook for 3-4 minutes on each side until golden and crispy.
Once cooked, remove the Crunchwraps from the skillet and let them rest for a minute. Cut them in half and serve warm, garnished with cilantro and jalapeño slices.
