Prepare the Meat: Brown the ground beef in a skillet over medium heat. Drain off any excess grease. Add the taco seasoning and follow the package instructions.

Make Cheese Wraps (Optional): If using cheese wraps, preheat a non-stick skillet over medium heat. Sprinkle a thin layer of shredded cheese (about 1/4 cup) onto the skillet in a circle, about 6-8 inches in diameter. Cook until the cheese is melted and slightly golden brown around the edges. Carefully lift the cheese wrap with a spatula and set aside to cool slightly. Repeat for the remaining cheese wraps.

Assemble the Crunchwraps: Lay out one tortilla (or cheese wrap) on a flat surface.

Layer 1: Spread a thin layer of sour cream or Greek yogurt on the tortilla.

Layer 2: Top with a generous spoonful of the seasoned ground beef.

Layer 3: Sprinkle with cheddar cheese.

Layer 4: Top with a smaller tortilla or a crispy tostada shell. If using a small tortilla, brush it lightly with oil and bake at 350F for 5-7 minutes until crispy.

Layer 5: Spread mashed avocado on top of the smaller tortilla or tostada.

Layer 6: Top with Monterey Jack cheese, shredded lettuce, diced tomatoes, and diced red onion. Add a drizzle of keto-friendly hot sauce, if desired.

Fold the Crunchwrap: Carefully fold the edges of the large tortilla towards the center, pleating as you go to create a hexagon shape.

Seal the Deal: Heat a skillet over medium heat with a little cooking oil or spray. Place the Crunchwrap seam-side down in the skillet. Cook for 2-3 minutes per side, or until golden brown and crispy. Use a spatula to gently press down on the Crunchwrap while it's cooking.

Serve and Enjoy! Cut the Crunchwrap in half and serve immediately.