Brown the ground beef in a skillet over medium heat until fully cooked, then drain the excess fat.

Add taco seasoning and a splash of water to the beef; simmer for 5 minutes until the liquid is absorbed.

Whisk heavy cream and cream cheese in a small saucepan over low heat until smooth, then stir in 0.5 cup cheddar cheese to create the nacho sauce.

Heat 1 tbsp avocado oil in a pan and fry the small street taco tortillas until they are rigid and golden brown; set aside to drain.

Lay a large keto tortilla flat and place 0.25 of the seasoned beef in the center.

Drizzle 2 tbsp of the keto nacho cheese sauce over the beef.

Place one crispy small tortilla directly on top of the cheese sauce.

Spread 1 tbsp of sour cream onto the crispy tortilla, followed by a layer of lettuce, tomatoes, and the remaining shredded cheese.

Fold the edges of the large tortilla toward the center in a pleated pattern to fully enclose the fillings.

Place the wrap seam-side down in a hot, lightly oiled skillet and grill for 2-3 minutes per side until golden and sealed.