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, then drain excess fat. Stir in taco seasoning with 2 tablespoons of water and simmer for 5 minutes until thickened.

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.

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.

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 golden brown and crispy. Carefully flip and cook another 3-4 minutes on the second side. Repeat with remaining wraps. Serve immediately.