In a medium saucepan over low heat, melt the butter, then add cream cheese and heavy whipping cream. Stir continuously for about 3–4 minutes until creamy and smooth. Gradually add shredded cheddar cheese, mixing until fully melted and combined.

In a large skillet over medium heat, cook ground beef for about 5–7 minutes or until browned. Drain excess fat and add taco seasoning, stirring to combine.

In a separate skillet, heat olive oil over medium-high heat. Fry low-carb tortillas for about 30 seconds on each side until golden brown and crispy.

On a crisp tortilla, spread seasoned beef mixture and drizzle cheese sauce in the center. Layer with a smaller tortilla, sour cream, lettuce, tomato, and extra cheddar cheese.

Fold the edges of the large tortilla over the fillings and return to the skillet seam-side down. Cook over medium heat for 3–4 minutes, flipping halfway through.

Once crispy, remove the Crunchwraps from the skillet and let them rest for a minute. Cut in half and serve with fresh cilantro and jalapeños.