In a small saucepan over low heat, melt the unsalted butter.

Add the cream cheese in chunks and stir until smooth.

Pour in the heavy whipping cream and whisk until well combined.

Gradually add in 1 cup of shredded cheddar cheese, stirring until melted into a glossy sauce. Keep this sauce warm on low heat.

Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it up and cooking until browned.

Stir in taco seasoning, cooking for an additional 1-2 minutes. Add a splash of water if the pan looks dry.

In a separate skillet, crisp the low-carb tortillas for 20-30 seconds on each side until pliable.

Lay each tortilla flat and spread 1/4 cup of the cheese sauce in the center.

Layer with 1/3 cup of seasoned beef, sprinkle with extra cheddar, and top with sour cream, lettuce, diced tomato, cilantro, and jalapeño if using.

Fold the tortilla edges up over the filling to form a pouch, tucking the final edge underneath.

In a skillet, cook the assembled crunchwrap seam-side down, pressing gently with a spatula for 2-3 minutes until golden. Flip and cook for another 2-3 minutes until the cheese is melted.

Let the crunchwrap rest for 1 minute before cutting it in half and serving.