Melt 2 tablespoons of butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking until smooth. Stir in 1 cup of shredded cheddar cheese until fully melted.

In a skillet, heat 1 pound of ground beef over medium-high heat, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat, then mix in 2 tablespoons of taco seasoning.

In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes until golden, then let them drain on a paper towel.

Lay a large crispy tortilla flat. Spread the seasoned beef mixture in the center, pour warm cheese sauce over, add a small tortilla, dollop sour cream, lettuce, tomatoes, and extra cheddar cheese.

Fold the edges of the large tortilla over the filling, seam down. Heat the skillet again with olive oil and place the folded Crunchwrap seam-side down. Cook for 3-4 minutes on each side.

Remove the Crunchwraps from the skillet, let them rest for a minute. Cut in half and serve warm, topped with cilantro and jalapeño slices.