Brown the ground meat in a skillet, then drain any excess fat and stir in the taco seasoning.

Lay out a large low-carb tortilla, spread a spoonful of sour cream in the center, and top with a layer of seasoned meat.

Sprinkle with shredded cheese and crushed keto crisps or crackers for the crunch layer.

Add shredded lettuce, diced tomatoes, and avocado slices.

Place a smaller low-carb tortilla or a cut-out piece of a larger one over the fillings.

Fold the edges of the large tortilla over the smaller one, creating pleats.

Heat a non-stick pan over medium heat, then carefully place the crunchwrap seam-side down.

Cook for 3-4 minutes per side, until golden brown and crispy, then serve immediately.