Melt the butter in a small saucepan over medium-low heat. Add the cream cheese and stir until smooth and glossy. Whisk in the heavy whipping cream, then add the shredded cheddar a handful at a time, stirring until the sauce is smooth and velvety. Keep warm on the lowest heat or a double boiler.

Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon until browned and no pink remains. Drain excess fat if desired, then sprinkle in taco seasoning and a splash of water; simmer for 1–2 minutes to let the spices bloom.

Warm a clean skillet over medium heat. Lightly toast each low-carb tortilla for 30–45 seconds per side until pliable and with faint golden spots.

Lay a warmed tortilla flat. In the center, spread a couple tablespoons of cheese sauce. Add a scoop of seasoned beef, a spoonful of extra cheddar, a dollop of sour cream, lettuce, chopped tomato, cilantro, and jalapeño slices if using. Place the rigid crisp layer over the fillings. Bring the tortilla edges up and pleat to seal the filling into a flat, round wrap.

Heat a nonstick skillet or griddle over medium heat with a light smear of butter or oil. Place the pleated side down and cook for 2–3 minutes until deeply golden and crisp. Flip carefully and cook the other side until equally browned and the cheese inside is melty.

Let the crunchwrap rest for 1 minute to set. Slice in half if desired and serve with extra sour cream, cilantro, or a squeeze of lime.