In a large skillet, heat olive oil over medium heat. Add ground beef and cook for 5-7 minutes until browned. Stir in taco seasoning and cook for another minute. Remove from heat.

Place a large low-carb tortilla on a clean surface. Scoop a tablespoon of the beef mixture into the center. Sprinkle with cheese and a dollop of sour cream. Add optional toppings as desired.

Fold the edges of the tortilla inward towards the center, creating pleats to seal the filling inside.

Preheat a skillet over medium-high heat. Place the folded wrap seam-side down and cook for 3-4 minutes until golden brown and crispy.

Gently flip the Crunchwrap and cook the other side for another 3-4 minutes until golden brown. Remove and let rest for a minute.

Cut the Crunchwrap in half and serve warm with salsa or guacamole.