In a medium saucepan over low heat, melt the butter.

Add the cream cheese and heavy whipping cream. Stir until smooth, then mix in the shredded cheddar cheese. Cook until melted and combined, then remove from heat.

In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat if necessary.

Stir in the taco seasoning and a splash of water. Cook for a few more minutes until well mixed.

Lightly toast each low-carb tortilla for about 1 minute on each side until crispy but pliable.

Layer the crunchwrap: On each tortilla, spread cheese sauce, add the beef mixture, lettuce, diced tomato, extra cheddar cheese, and jalapeño slices (if using). Top with sour cream and sprinkle with cilantro.

Fold the tortillas up and over the filling to form a circle.

Cook seam-side down in a clean skillet for about 3-4 minutes on each side until golden brown and crispy.

Cut the crunchwrap in half and serve warm, optionally with more sour cream or salsa.