In a medium saucepan over low heat, melt the butter. Whisk in cream cheese and heavy whipping cream until combined, then stir in shredded cheddar cheese until melted.

Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart, until brown. Drain fat and stir in taco seasoning, simmering for another 5 minutes.

In a separate skillet, heat olive oil over medium heat and fry the tortillas for 1-2 minutes on each side until golden brown and crispy.

Assemble the Crunchwrap by layering beef, cheese sauce, a smaller tortilla, sour cream, lettuce, tomatoes, and extra cheese.

Fold the Crunchwrap by lifting the edges of the tortilla over the filling and cooking seam-side down in the skillet for 3-4 minutes on each side until crispy.

Remove from skillet, let it rest, then cut in half and serve warm, garnished with cilantro and jalapeño slices if desired.