Prepare the cheese sauce
In a medium saucepan over medium heat, melt the butter. Add the cream cheese and heavy whipping cream, stirring continuously until smooth and creamy (about 3–4 minutes). Gradually stir in the shredded cheddar cheese until melted and glossy. Keep the sauce warm on low heat.

Cook the ground beef
Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain excess fat if needed. Stir in the taco seasoning and cook for another 5 minutes until well combined. Remove from heat and let cool slightly.

Crisp the tortillas
In a separate skillet over medium heat, add a small amount of olive oil. Fry small low-carb tortillas one at a time for 1–2 minutes per side until golden and crispy.

Assemble the crunchwraps
Lay a large low-carb tortilla flat. Add a scoop of seasoned ground beef, drizzle with cheese sauce, place a crispy tortilla on top, and add a dollop of sour cream. Finish with shredded lettuce, chopped tomato, and optional jalapeño or cilantro, leaving space around the edges to fold.

Fold and cook
Heat olive oil in a skillet over medium-high heat. Fold the tortilla edges inward to create the crunchwrap. Place it seam-side down in the skillet and cook for 2–3 minutes until golden and crispy.

Flip and finish
Carefully flip and cook the other side for another 2–3 minutes until crisp and heated through.

Serve warm
Slice in half and serve immediately.