In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat until bubbly. Stir in 4 ounces of cream cheese and ¼ cup of heavy whipping cream, mixing until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of shredded cheddar cheese, stirring until melted and well combined, about another 2 minutes.

In a large skillet over medium-high heat, brown 1 pound of ground beef until cooked through, about 5-7 minutes. Remove excess fat, add 2 tablespoons of taco seasoning, splash of water, and mix thoroughly, simmering for 2-3 minutes.

Heat 2 tablespoons of olive oil in a separate skillet over medium heat. Fry 4 low-carb tortillas one at a time for about 30 seconds on each side, until golden brown and slightly crisp.

Spread warm cheese sauce in the center of a large tortilla. Layer seasoned beef, a smaller tortilla, sour cream, shredded lettuce, diced tomatoes, and an extra sprinkle of cheddar cheese.

Fold the edges of the large tortilla toward the center, create pleats to enclose fillings tightly. Cook seam-side down over medium heat for about 3-4 minutes until golden brown, then flip and repeat.

Let the crunchwrap cool for a minute before slicing in half. Serve warm garnished with fresh cilantro and optional jalapeño slices.