In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 4 ounces of cream cheese and ¼ cup of heavy whipping cream, whisking until smooth. Stir in 1 cup of shredded sharp cheddar cheese until melted. Keep warm.

In a large skillet over medium-high heat, cook 1 pound of ground beef for 5-7 minutes until browned. Drain excess fat and add 2 tablespoons of taco seasoning. Simmer for 5 minutes.

Heat 2 tablespoons of olive oil in a separate skillet. Fry one low-carb tortilla for 1-2 minutes until golden brown. Flip and repeat for all tortillas.

On a crispy tortilla, layer ¼ cup of seasoned ground beef, a drizzle of cheese sauce, a small tortilla, 2 tablespoons of sour cream, ¼ cup of shredded lettuce, diced tomatoes, and extra cheddar cheese.

Fold the edges of the large tortilla over the filling and place seam-side down in the skillet. Add 1 tablespoon of olive oil and cook for 3-4 minutes until golden, then flip and cook for another 3-4 minutes.

Remove the Crunchwrap from the skillet and let it rest. Slice in half and garnish with cilantro and jalapeño slices, then serve warm.