In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Whisk in 4 ounces of cream cheese and ¼ cup of heavy whipping cream until smooth and creamy; this should take about 3-5 minutes. Gradually stir in 1 cup of shredded cheddar cheese, continuing to heat until melted and glossy. Keep the cheese sauce warm while you proceed to the next step.

In a large skillet over medium-high heat, add 1 pound of ground beef. Cook, breaking it up with a spatula, for about 7-10 minutes or until browned and any excess grease has been drained. Sprinkle 2 tablespoons of taco seasoning over the beef and pour in a splash of water, simmering for an additional 5 minutes; the beef should be fragrant and well-coated with seasoning.

In the same skillet, heat 2 tablespoons of olive oil over medium heat. Fry 4 low-carb tortillas, one at a time, for about 1-2 minutes per side until golden and crispy. Use a slotted spatula to transfer them onto a paper towel-lined plate to drain excess oil.

Place one crispy tortilla on a flat surface. Start by spreading a generous layer of the seasoned beef mixture in the center, followed by a few spoonfuls of warm cheese sauce. Add 2 tablespoons of sour cream, a handful of shredded lettuce, some diced tomatoes, and a sprinkle of extra cheddar cheese to really amp up the flavor.

Carefully fold the edges of the tortilla over the filling, creating pleats to form a secure wrap. Heat the skillet over medium heat, then place the Crunchwrap seam-side down. Cook for about 3-4 minutes per side or until golden and crispy.

Once golden and crispy, let the Keto Crunchwrap rest for a minute before slicing it in half to reveal the melty goodness inside. Serve warm, garnished with fresh cilantro and optional jalapeño slices.