Make the Tortillas:In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.

Add the eggs and melted coconut oil (or butter) and mix until a dough forms.

Divide the dough into 4 equal portions.

Roll each portion between two sheets of parchment paper into a thin, tortilla-sized circle.

Heat a non-stick skillet over medium heat. Cook each tortilla for about 1-2 minutes on each side until lightly golden and pliable. Set aside.

Prepare the Filling:In a skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon.

Drain excess fat if necessary, then add the taco seasoning. Stir to combine and cook for another 1-2 minutes. Set aside.

Assemble the Crunch Wraps:Lay one tortilla on a flat surface. Spread a layer of sour cream in the center, leaving some space around the edges.

Add a layer of cooked ground meat on top of the sour cream.

Place a second tortilla on top of the meat, pressing down gently.

On this second tortilla, add a layer of shredded lettuce, diced tomatoes, and shredded cheddar cheese.

Add a dollop of guacamole and salsa if using.

Fold the edges of the bottom tortilla up and over the filling, pleating as you go to form a circular wrap. Secure with toothpicks if needed.

Cook the Crunch Wraps:Heat a non-stick skillet over medium heat. Place the assembled Crunch Wrap seam-side down and cook for about 2-3 minutes until golden brown and crispy.

Carefully flip and cook the other side for another 2-3 minutes. You can use a spatula to press down slightly to ensure even browning.

Serve:Remove the toothpicks, if used. Cut in half and serve with extra sour cream, guacamole, or salsa on the side.