Season the chicken: In a bowl, toss cooked chicken with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add a squeeze of lime. Taste and adjust seasoning.

Warm the wraps: Heat a large skillet over medium. Warm each low-carb tortilla for 10–15 seconds per side so it’s pliable and less likely to crack.

Prep the crunch: Crush pork rinds or break cheese crisps into small pieces. You want a coarse crumble, not powder.

Assemble the base: Lay one tortilla on a board. Spread 1 tablespoon sour cream in the center, leaving a 2-inch border for folding. Add 1/3 to 1/2 cup seasoned chicken on top.

Add the crunch and cheese: Sprinkle 2–3 tablespoons of the pork rind or cheese crisp crumble over the chicken. Top with 1/4 cup shredded cheese.

Finish with fresh elements: Add a small handful of shredded lettuce, a few onion slices, a spoon of diced tomatoes (optional), and a few jalapeño slices. Add a few avocado slices or a dollop of guacamole. Drizzle with hot sauce or salsa.

Fold it up: Starting at the bottom, fold the tortilla edge over the filling, then continue folding around in a circular motion, creating a tight, sealed hexagon. If your tortilla is small or tearing, place a small round piece of an extra tortilla over the center before folding for reinforcement.

Pan-sear: Heat 1–2 teaspoons oil in a skillet over medium heat. Place the wrap seam side down and press gently. Cook 2–3 minutes until golden and crisp. Flip and cook another 2–3 minutes until the other side is browned and the cheese is melted.

Serve: Let the wrap rest 1 minute, then slice in half. Squeeze more lime, add cilantro, and serve with extra sour cream or a keto ranch.