In a medium saucepan over low heat, melt the butter until bubbly. Add the cream cheese and heavy whipping cream, whisking until smooth. Gradually stir in the shredded cheddar cheese until fully melted and creamy.

Heat a skillet over medium-high heat and add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat and add taco seasoning, then simmer for 2-3 minutes.

In a separate skillet, heat the olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes per side until golden brown, then drain on paper towels.

Layer a crispy tortilla with a scoop of the beef mixture, followed by the cheese sauce, a smaller tortilla, sour cream, lettuce, diced tomatoes, and extra cheddar cheese.

Fold the edges of the larger tortilla towards the center. Heat the skillet and cook the folded Crunchwrap seam-side down for 3-4 minutes until golden brown, then flip.

Once both sides are golden and crispy, remove from the skillet, let rest for a minute, slice in half, and serve warm with optional garnishes.