Add the butter to a medium saucepan over medium heat and melt it.

Add the cream cheese and heavy whipping cream to the saucepan and whisk until completely smooth.

Stir in 1 cup shredded cheddar cheese and whisk until the cheese is fully melted and the sauce is smooth; reduce the heat to low to keep warm.

Place a large skillet over medium high heat and add the ground beef.

Cook the beef for 5 to 7 minutes, breaking it into small crumbles, until no pink remains.

Drain any excess fat from the skillet, then stir in the taco seasoning until the beef is evenly coated; taste and add salt if needed, then turn the heat to low to keep warm.

In a separate large skillet, heat 1 tablespoon olive oil over medium heat.

Place one low carb tortilla in the skillet and cook for 1 to 2 minutes per side until golden and lightly crisp, then transfer to a paper towel lined plate; repeat with remaining tortillas, adding a small splash of oil if the pan looks dry.

Lay one crisp tortilla flat on a cutting board and spoon one quarter of the seasoned ground beef into the center, leaving a 1 to 2 inch border.

Spoon some warm cheese sauce over the beef, using about one quarter of the sauce.

Add a dollop of sour cream over the cheese sauce, then top with shredded lettuce, diced tomato, extra shredded cheddar cheese, and jalapeño slices if using.

Fold the edges of the tortilla up and over the filling, working around in a circle to create a tight, enclosed wrap with the seams meeting in the center.

Place the skillet back over medium heat and add a light drizzle of olive oil.

Set the folded crunchwrap seam side down in the skillet and cook for 3 to 4 minutes until the surface is golden and crisp.

Carefully flip the crunchwrap and cook the second side for another 3 to 4 minutes until crisp and heated through.

Transfer to a cutting board, let rest for 1 minute, then cut in half; repeat assembling and cooking with remaining tortillas and filling.

Serve warm, topped with chopped cilantro and extra jalapeños if desired.