Instructions

• In a small saucepan over medium-low heat, melt two tablespoons of unsalted butter. Whisk in the four ounces of cream cheese until mostly smooth. Slowly pour in the 1/4 cup of heavy whipping cream, whisking constantly to avoid lumps. Once smooth, turn the heat to low and stir in one cup of shredded sharp cheddar cheese until you have a velvety, rich cheese sauce. Set aside.
• In a large skillet, brown one pound of ground beef over medium-high heat, breaking it up with a spoon. Once cooked through, drain off any excess grease. Stir in two tablespoons of taco seasoning (a little splash of water can help coat the meat evenly). Let it simmer for a couple of minutes.
• Take one of your four low-carb tortillas and cut out four small circles (about 3-4 inches in diameter) using a cookie cutter or a glass. In a clean skillet, heat a tablespoon of olive oil over medium heat. Fry these small circles for 1-2 minutes per side until golden brown and crispy. Set them on a paper towel to drain.
• Lay one of the remaining large, soft tortillas flat. Spread a generous layer of the cheese sauce in the center. Top that with a scoop of the seasoned ground beef.
• Place one of your crispy tortilla circles on top of the beef. Layer a spoonful of sour cream, a sprinkle of shredded lettuce, some diced tomato, and a handful of extra cheddar cheese (or pepper jack) on top of the crunch.
• Carefully fold the edges of the large tortilla up and over the center fillings, creating pleats to form a sealed, hexagonal shape, ensuring all fillings are tucked in securely.
• Wipe out your skillet and heat another tablespoon of olive oil over medium heat. Carefully place the crunchwrap seam-side down in the hot pan. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
• Gently flip the crunchwrap and cook for another 3-4 minutes on the other side until equally golden and the cheese inside is wonderfully melted. Repeat with the remaining ingredients.