Melt the butter and cream cheese together over low heat, stirring until smooth.

Slowly whisk in the chicken broth until fully combined and creamy.

Add shredded cheddar cheese and onion powder, stirring until melted and smooth. Remove from heat and set aside.

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat and brown the ground beef.

Drain excess grease, then stir in paprika, cumin, chili powder, garlic powder, and sea salt. Cook briefly until fragrant and set aside.

Heat the remaining avocado oil in a skillet and fry the street-size tortillas until golden and crisp on both sides. Drain on paper towels.

Lay one soft taco tortilla flat and place a portion of the seasoned beef in the center.

Spoon cheese sauce over the beef and top with one crispy street tortilla.

Add sour cream, lettuce, tomatoes, and shredded cheese on top.

Place another soft taco tortilla over the filling.

Fold the edges inward all the way around to form a sealed wrap.

Place seam-side down in a hot skillet and cook until crisp and golden.

Flip and cook the other side until browned and heated through.

Repeat with remaining wraps and serve warm.