Cook the ground beef or turkey in a skillet over medium heat for 5-7 minutes until browned. Drain excess fat and add taco seasoning, cooking for an additional 2 minutes.

Lay a low-carb tortilla flat and layer with 1/4 of the cooked meat, 1/4 cup cheese, 1/4 cup lettuce, 2 tablespoons diced tomato, 2 tablespoons sour cream, and 2 tablespoons guacamole.

Fold the edges of the tortilla towards the center to create a hexagon shape, pressing down to seal.

Heat olive oil in a skillet over medium heat. Cook the crunchwrap seam-side down for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.