Place a mound of cheese (about 1/2 a serving) onto a piece of parchment paper. Place in microwave for 1 minute or until cheese is crispy. Set aside and let cool.

In a skillet cook ground beef, drain and add taco seasoning as directed on the package. 

In a small microwave-safe bowl, heat up the queso. 

Lay one low carb tortilla on flat surface. Add a few tablespoons of taco seasoned ground beef onto the center of the tortilla. Drizzle queso over the top of ground beef. Add crispy cheese circle over top of ground beef. Add a thin layer of sour cream over crispy cheese. Add shredded lettuce and diced tomato.  

Cut a piece of a second flour tortilla and place on top of the toppings. Slowly work your way around the tortilla by folding the edges of the tortilla over the filling. You want the edges tucked over all of the fillings with nothing spilling out.

Heat a nonstick skillet to a medium heat. Spray skillet with cooking spray and place the crunchwrap on the skillet, seam side down. After 3-4 minutes the crunchwrap should become golden. Carefully flip to the other side and cook until golden. Remove from heat as soon as both sides are a nice golden brown.

Repeat the process with the remaining crunchwrap ingredients and serve immediately.