In a medium saucepan, melt 2 tablespoons of unsalted butter over low heat. 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 fully melted and creamy. Keep the cheese sauce warm on low heat.

Heat a large skillet over medium-high heat and add 1 pound of ground beef. Cook for 5-7 minutes, breaking it up until browned. Drain excess fat and add 2 tablespoons of taco seasoning. Stir and simmer for 5 minutes.

In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Fry low-carb tortillas for about 1-2 minutes each side until golden brown. Drain on paper towels.

Spread a layer of the beef mixture in the center of one tortilla. Drizzle with warm cheese sauce, add sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese. Place a second tortilla on top and press gently.

Fold the edges of the bottom tortilla over the filling, creating pleats until all sides are tucked in. Heat the skillet again and place the Crunchwrap seam side down. Cook for 3-4 minutes and then flip to cook for another 3-4 minutes until crispy.

Remove the Crunchwraps and let them cool slightly before cutting in half. Serve garnished with fresh cilantro and optional jalapeño slices.