If using my Keto tortilla dough recipe (for lowest carb option), prepare the dough. Divide the dough into two larger balls and two smaller balls. Roll them very thin (or use a press) and cook per the directions. You can use a variety of low carb tortillas as well in place of this if desired. Set the tortillas aside.

Prep your ingredients by cooking your taco meat, dice the tomatoes, shred the lettuce, and gather the cheese sauce and sour cream.

To make your crunchy cheese shell, pre-heat your oven to 375 F. Place parchment onto your baking sheet and then place about 1/4 cup of cheese in a circle onto the pan. You will need two circles like this to make two servings. Bake for 9 minutes or until it's bubbling, crispy, and let them cool so they harden and set.

To assemble your crunchwrap, place the large tortilla down and add 2 tbsp. of the cheese sauce in a 4-5 inch circle in the middle. Add 1/2 cup of the cooked taco meat, and a cooled cheese shell crisp.

Next add 2 tbsp. of sour cream over the cheese shell. Top with 1/4 cup of lettuce, 2 tbsp. diced tomatoes, and a few tablespoons of the remaining shredded cheese.

Take the small tortilla and place it over all the ingredients.

Carefully pull the sides of the larger tortilla over the small tortilla so everything is covered.

Preheat a large skillet and add 1 tsp. of avocado oil over medium heat. Carefully transfer the tortilla into the pan, seam side down first. Do so carefully so the sides stay folded under and allow it to cook for 2-3 minutes to get lightly golden brown.

Flip and cook the top for another 2-3 minutes, until golden brown.

Carefully remove it from the heat and let it sit 5 minutes before cutting in half and enjoying!