Brown the 96% lean ground beef in a large skillet over medium-high heat
Season the cooked ground beef with salt, black pepper, garlic powder, chili powder, and cumin to taste
Chop the 4 tomatoes into small pieces
Chop the romaine lettuce into bite-sized pieces
Assemble each wrap by layering a large low-carb wrap as the base
Add 2 tbsp of light sour cream to the center of each large wrap
Add a portion of the seasoned ground beef on top of the sour cream
Add chopped tomatoes and romaine lettuce
Sprinkle ¼ cup of the 4-cheese blend on top
Place a small low-carb wrap on top to seal the crunchwrap
Optional: Toast or warm the assembled wraps in a skillet for added crunch
Store in meal prep containers for the week or freeze for up to 6 months
