In a medium saucepan over low heat, melt 2 tablespoons of butter along with 4 ounces of cream cheese and ½ cup of heavy whipping cream, whisking continuously until smooth. Gradually stir in 1 cup of shredded cheddar cheese until fully melted and creamy.

Heat a skillet over medium-high heat and add 1 pound of ground beef. Cook for 5-7 minutes, breaking up the meat with a spatula until browned. Drain excess fat, then sprinkle in 2 tablespoons of taco seasoning.

Pour 1 tablespoon of olive oil into a clean skillet. Carefully place one low-carb tortilla in the skillet and fry for about 1-2 minutes on each side, or until golden brown.

Begin with your crisp tortilla as the base. Spread a layer of cheese sauce, followed by seasoned beef. Top with another tortilla, then add sour cream, lettuce, diced tomatoes, and extra cheese.

Fold the edges of the large tortilla over the filling, seam side down. Return the folded crunchwrap to the skillet over medium heat and cook for 3-4 minutes on each side until golden.

Transfer the warm crunchwrap to a cutting board and let it rest. Slice in half and serve topped with fresh cilantro and jalapeño slices.