Melt butter in a small saucepan over medium-low heat until it foams and smells slightly nutty.

Add cream cheese and heavy whipping cream, whisking until smooth and glossy.

Stir in 1 cup shredded cheddar until fully melted and silky; remove from heat and keep warm.

Heat olive oil in a skillet over medium-high heat and add the ground beef.

Break the meat into small pieces and cook until browned and no longer pink, about 8 to 10 minutes.

Sprinkle in taco seasoning, stir well, and let it cook another minute until fragrant.

Warm a clean skillet over medium heat and place a tortilla, cooking until tiny bubbles form and edges turn lightly golden.

Flip and press gently with a spatula to achieve even browning, about 30 to 45 seconds per side.

Repeat for each tortilla, stacking them on a plate covered with a clean towel to keep warm.

Lay one warmed tortilla flat, spoon a ladle of cheese sauce into the center to make a small, even circle.

Add a shallow layer of seasoned beef on top of the cheese, then a scatter of lettuce, diced tomato, sour cream, and a sprinkle of extra cheddar.

Fold the edges of the tortilla toward the center, creating a neat pleated seam over the filling.

Heat a nonstick skillet over medium-low heat and add a small pat of butter to coat the pan.

Place the assembled crunchwrap seam-side down and press gently with a spatula to seal and brown the seams.

Cook 2 to 3 minutes per side, or until each side is golden and the cheese inside is melted through.

Let the crunchwrap rest for a minute so the cheese settles; this makes slicing neater and preserves the crisp edge.

Cut in half or serve whole with a dollop of sour cream and extra cilantro on top.

Enjoy warm with a crisp side salad or roasted vegetables.