1. Make the Cheese Sauce:

1. In a medium saucepan, melt butter and cream cheese over low heat.
2. Whisk in chicken broth until smooth.
3. Add shredded cheddar cheese and onion powder, whisk until silky.
4. Keep warm until ready to assemble.

2. Prepare the Taco Meat:

1. Heat avocado oil in a skillet over medium-high heat.
2. Brown the ground beef, about 10 minutes. Drain all but 2 tbsp of fat.
3. Stir in paprika, cumin, chili powder, garlic powder, and salt. Cook for 1 minute until fragrant. Set aside.

3. Assemble the Crunchwraps:

1. Heat avocado oil in a skillet to cover the bottom. Fry the street taco tortillas until golden.
2. On a soft taco tortilla, layer in order: beef (1/6), cheese sauce (1/6), fried street taco, sour cream (1 tbsp), lettuce (1/6), tomatoes (1/6), shredded cheese (1/6), and a soft street taco on top.
3. Fold edges inward, pressing to seal. Fry each side until golden, starting with folded side down. Repeat with remaining tortillas.
4. Serve immediately for the best flavor and crunch.