Make the cheese sauce: Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar until melted and creamy. Set aside.

Cook the beef: In a skillet over medium-high heat, add ground beef and break it apart. Cook until browned and no longer pink. Drain any fat, then stir in taco seasoning.

Crisp the tortillas: Warm olive oil in a clean skillet and fry each low-carb tortilla for 1–2 minutes per side until golden and slightly crisp. Remove and drain any excess oil.

Assemble the Crunchwraps: Place a large tortilla flat. Spread seasoned beef in the center, drizzle with warm cheese sauce, and place a smaller crisp tortilla on top. Add a dollop of sour cream, shredded lettuce, diced tomato, extra cheddar, cilantro, and jalapeños.

Fold and cook: Fold the edges of the large tortilla toward the center to form a sealed pocket. Place seam-side down in the skillet and cook 3–4 minutes per side until golden and crisp.

Serve: Remove from heat, let rest a minute, then cut in half and enjoy while warm.