In a medium saucepan over medium heat, melt 1 tablespoon of butter, then add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream. Stir continuously until smooth, about 3-4 minutes. Once creamy, gradually mix in 1 cup of shredded cheddar cheese, stirring until melted and glossy. Keep the cheese sauce warm on low heat while you prepare the other ingredients.

In a skillet, heat a tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef and cook until browned, approximately 5-7 minutes, breaking it up as it cooks. Drain off excess fat, then sprinkle in 2 tablespoons of taco seasoning. Stir and cook for another 5 minutes to allow the flavors to meld, then remove from heat and let it cool slightly.

In a separate skillet, pour in a tablespoon of olive oil and heat over medium heat. Carefully add small low-carb tortillas, frying them one at a time for about 1-2 minutes on each side until golden and crispy.

Lay a large low-carb tortilla flat and start layering with a generous scoop of the cooked ground beef, followed by a drizzle of the cheese sauce, a crispy tortilla, and a dollop of sour cream. Top with shredded lettuce, diced tomato, and any optional jalapeño or cilantro, ensuring to leave room around the edges to fold.

Heat a tablespoon of olive oil in the skillet over medium-high heat. Place the assembled Crunchwrap seam-side down and cook for about 2-3 minutes, or until golden and crispy. Carefully flip and repeat on the other side for an additional 2-3 minutes. Serve warm.