In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add 4 ounces of cream cheese and ¼ cup of heavy whipping cream, whisking until smooth and creamy. Stir in 1 cup of shredded cheddar cheese, allowing it to melt completely into the mixture.

In a large skillet, heat over medium-high heat and add 1 pound of ground beef. Cook for about 5–7 minutes, breaking it apart as it browns beautifully. Drain any excess fat and sprinkle in 2 tablespoons of taco seasoning, mixing well.

Get another skillet going over medium heat and add 2 tablespoons of olive oil. Gently place each low-carb tortilla in the pan, cooking for 1–2 minutes on each side until they are golden brown and crispy.

Lay a crispy tortilla flat on a plate, and spoon a generous portion of the seasoned beef mixture into the center. Drizzle with the creamy cheese sauce and layer on toppings: a dollop of sour cream, a handful of shredded lettuce, diced tomatoes, and extra cheese.

With the filling secured, fold the edges of the large tortilla over the top, creating a tightly sealed pocket. Heat a non-stick skillet over medium heat, greasing it lightly. Carefully place the folded Crunchwrap seam-side down and cook for 3–4 minutes, or until golden brown.

After cooking, let your Keto Crunchwraps rest for a minute before slicing them in half. Serve them warm, garnished with fresh cilantro and jalapeño slices if desired.