In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Break it apart with a spatula as it cooks.

Drain any excess grease from the skillet, then add the taco seasoning. Stir well to combine and cook for an additional 1-2 minutes.

Remove the skillet from heat and stir in the nacho cheese sauce until the beef is well coated.

In a large mixing bowl, combine the shredded lettuce, diced tomatoes, onions, bell peppers, and jalapeños (if using). Mix until the vegetables are evenly distributed.

Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.

To assemble the wraps, place about ¼ of the cheesy beef mixture in the center of each tortilla. Top with a generous portion of the vegetable mixture.

Fold the sides of the tortilla over the filling, then roll the bottom up to form a wrap. You can secure it with aluminum foil or parchment paper if desired.

Serve the wraps with a dollop of sour cream and garnish with fresh cilantro.