In a small saucepan over low heat, melt 2 tablespoons of butter. Add the 4 ounces of cream cheese and whisk until softened and creamy.

Slowly stir in 1/4 cup of heavy whipping cream, continuing to whisk until the mixture is smooth. Use a blender for a very smooth sauce if desired.

Add 1 cup of shredded cheddar cheese in small handfuls, stirring until melted. Adjust thickness with a splash of cream if needed and season with salt and black pepper.

Tip: For smoky kick, add smoked paprika or chipotle in adobo.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook until browned (about 7–9 minutes).

Drain excess fat, stir in 2 tablespoons of taco seasoning and 1/4 cup of water. Simmer until sauce thickens.

Tip: Add roasted bell peppers and onions for extra flavor.

Warm each low-carb tortilla in a dry skillet for 20–30 seconds per side.

For extra crispness, light pan-fry each tortilla in a little butter for 30–45 seconds per side.

Tip: Test one tortilla first; warming gently might be enough for fragile kinds.

Lay a warm tortilla flat. Add about 1/4 cup of the cheese sauce in the center.

Add about 1/3 cup of seasoned beef, extra cheddar, shredded lettuce, tomato slices, sour cream, cilantro, and jalapeño slices.

Fold the edges of the tortilla up toward the center to form a sealed pocket.

Tip: Keep fillings compact to make folding easier.

Heat a skillet with a pat of butter or oil. Cook the folded crunchwrap seam-side down for 2–3 minutes until golden.

Flip and cook the other side for another 2–3 minutes until crispy.

Tip: Finish in a 350°F oven for even heating.

Slice each crunchwrap in half and garnish with cilantro and sour cream. Serve with lime wedges or salsa.

Tip: Adapt fillings seasonally, adding roasted butternut squash or fresh avocado.