In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, add 4 ounces of cream cheese and 1/2 cup of heavy whipping cream, whisking until smooth and creamy. Gradually stir in 1 1/2 cups of shredded cheddar cheese until melted and glossy. Keep the sauce warm on low heat while you move on to cooking the beef.

In a large skillet over medium-high heat, brown 1 pound of ground beef, breaking it into small pieces with a wooden spoon. Cook until fully browned, about 5-7 minutes. Drain excess fat, then sprinkle in 2 tablespoons of taco seasoning and stir well. Add a splash of water if needed, allowing the mixture to simmer for 2-3 minutes to blend the flavors.

Heat a tablespoon of olive oil in a separate skillet over medium heat. Carefully place a low-carb tortilla in the hot oil and fry for 1-2 minutes until golden and crispy. Flip the tortilla and fry for an additional 1-2 minutes. Once done, transfer it to a paper towel-lined plate to drain and repeat with the remaining tortillas.

On a large tortilla, spread a generous layer of the warm cheese sauce in the center, followed by a portion of the seasoned beef. Top with a smaller tortilla to act as a layer, then add a dollop of sour cream, a handful of shredded lettuce, diced tomatoes, and a sprinkle of extra cheddar cheese.

Carefully fold the edges of the large tortilla over the filling to create a secure wrap. In a skillet with a bit of olive oil over medium heat, place the Crunchwrap seam-side down. Cook for 3-4 minutes until golden brown and crispy, then flip and cook the other side for another 3-4 minutes until perfectly crispy.

Remove the Crunchwrap from the skillet and let it rest for a minute. Slice it in half to reveal the delicious layers inside, and garnish with fresh cilantro and jalapeño slices if desired. These Keto Crunchwraps are now ready to be served, offering a satisfying and guilt-free meal the whole family will love!