Heat a nonstick skillet over medium-high heat and cook the ground beef until no longer pink, about 6 minutes, breaking it into crumbles. Stir in the taco seasoning and water, then simmer for 3 minutes until thickened.

Heat a nonstick skillet over medium heat. Sprinkle a thin, even layer of mozzarella and cheddar in a large circle about 8 inches wide, and cook 3-4 minutes until the edges turn golden and lacy and the center is fully melted and set.

Carefully lift the cheese wrap with a spatula onto parchment paper and let it firm up for 60 seconds. It should crisp as it cools and become pliable enough to fold.

While the cheese wrap is still warm and flexible, place a scoop of beef filling in the center, then add shredded cheddar, sour cream, lettuce, diced tomato, and jalapeños. Keep the toppings centered so the edges can fold up evenly.

Fold the edges of the cheese wrap up and over the filling toward the center, working around like a fan and pressing gently to seal into a hexagon shape.

Return the folded wrap seam-side down to the warm skillet and cook for 1-2 minutes until golden and crisp on the outside.

Slice the crunchwrap in half and serve immediately, topped with diced avocado.