In a medium saucepan over medium heat, melt butter, cream cheese, and heavy whipping cream. Stir until smooth.

Gradually add shredded cheddar cheese and mix until melted and creamy to form the cheese sauce.

In a skillet over medium-high heat, heat olive oil, add ground beef, and cook for 5-7 minutes until browned.

Drain excess fat, add taco seasoning, and cook for another 5 minutes, then remove from heat.

Heat olive oil in a separate skillet and fry tortillas for 1-2 minutes on each side until golden brown.

To assemble, layer beef, cheese sauce, crispy tortilla, sour cream, lettuce, tomato, and jalapeños on a large tortilla.

Fold the edges of the tortilla inward, securing the fillings tightly.

Toast the assembled Crunchwrap in the skillet for 2-3 minutes on each side until golden brown.