Heat a large skillet over medium heat and add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned with no pink remaining, then drain excess fat.

Stir in taco seasoning with 2 tablespoons of water and simmer for 5 minutes until the mixture thickens.

While the beef cooks, whisk together mayonnaise and lime juice in a small bowl.

Warm your low-carb tortillas in the microwave for 10-15 seconds wrapped in a damp paper towel to make them pliable.

Place one tortilla on your work surface and add about 4 oz of the seasoned beef to the center. Top with a crispy cheese shell placed flat on the beef.

Spread a tablespoon of sour cream over the shell, drizzle with lime mayo sauce, then layer with lettuce, diced tomatoes, and shredded cheddar.

Starting at one edge, fold the tortilla toward the center about 2 inches, then move clockwise around the wrap, folding and overlapping each section by about 1 inch to create a hexagonal sealed package with 5-6 folds total.

Ensure the fillings are completely enclosed.

Heat a second clean skillet over medium heat. Place the crunchwrap seam-side down and gently press with a spatula.

Cook for 3-4 minutes until deeply golden brown and crispy. Carefully flip and cook another 3-4 minutes on the second side.

Repeat with remaining wraps, using two skillets simultaneously if desired. Serve immediately while warm and crunchy.