In a medium saucepan, melt butter over low heat. Add cream cheese and heavy whipping cream, stirring until smooth, about 3-4 minutes. Gradually mix in shredded cheddar cheese until fully melted and creamy.

In a large skillet, add ground beef over medium heat. Cook for 6-8 minutes until browned. Drain excess fat and add taco seasoning, cooking for an additional 2 minutes.

In a separate pan, heat olive oil over medium heat. Fry low-carb tortillas for about 1-2 minutes on each side until golden and crispy.

Lay a fried tortilla on a clean surface. Spoon a layer of seasoned ground beef, add cheese sauce, a dollop of sour cream, shredded lettuce, and chopped tomatoes. Sprinkle additional cheese on top.

Fold the edges of the tortilla towards the center to create a neat wrap. In the skillet, heat more olive oil, place the crunchwrap seam-side down, and cook for 2-3 minutes on each side until golden.

Remove crunchwraps from the skillet, let them cool slightly before slicing in half. Serve with garnishes like fresh cilantro or jalapeños.