In a medium saucepan over low heat, melt 2 tablespoons of butter, stirring until it becomes bubbly. Gradually whisk in 4 ounces of cream cheese and 1/4 cup of heavy whipping cream until the mixture is smooth and creamy. Then, fold in 1 cup of shredded cheddar cheese until melted and combined.

Heat a skillet over medium-high heat and add 1 pound of ground beef, cooking for about 5-7 minutes until fully browned and no longer pink. Drain any excess fat, then sprinkle in your preferred taco seasoning.

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Carefully add low-carb tortillas one at a time, frying each side for about 2-3 minutes until golden and crispy.

Start with a crispy tortilla and spoon a layer of the seasoned beef in the center. Drizzle with cheese sauce, add a smaller tortilla, then dollop with sour cream, and top with lettuce, tomato, and cheddar cheese.

To fold, gently lift the edges of the larger tortilla towards the center over the fillings. Place the folded Crunchwrap seam-side down in the skillet on medium heat and cook for 2-3 minutes on each side until golden brown.

Let the Crunchwrap rest for about a minute before slicing in half and serve garnished with cilantro and jalapeño slices.