In a large skillet over medium-high heat, brown the ground beef until fully cooked, approximately 7-8 minutes.

Drain excess grease, then stir in the taco seasoning and 1/4 cup water, simmering until the liquid has evaporated.

Lay one large low-carb tortilla on a flat surface and spread 1/4 of the seasoned beef in the center.

Drizzle 2 tablespoons of queso sauce over the beef layer.

Place 4-5 large parmesan cheese crisps directly on top of the queso to form the crunch layer.

Apply a thin layer of sour cream to the cheese crisps, then top with shredded lettuce and diced tomatoes.

Place one small tortilla over the center filling.

Fold the edges of the large tortilla toward the center in a pleated pattern to seal the wrap.

Heat avocado oil in a clean skillet over medium heat and place the crunchwrap seam-side down.

Toast for 3 minutes per side until the tortilla is golden brown and the internal cheese is melted.