Warm the tortillas according to package directions — a quick pass in a dry skillet or a few seconds in the microwave makes them pliable and prevents cracking when you roll. If you're going low-carb, rinse and thoroughly dry large butter lettuce leaves instead. Set them aside on a clean surface.

In a small bowl, stir together the sour cream or Greek yogurt and the salsa until fully combined. This creamy, tangy sauce acts as both a flavor layer and a moisture barrier, keeping the tortilla from getting soggy from the fillings.

Lay each tortilla flat and spread a thin layer of the salsa-cream mixture down the center. Layer with the rice or cauliflower rice, black beans, corn, diced tomato, and the chopped Caveman Pepper jerky. Keep the fillings in a loose strip down the middle rather than spreading them to the edges — this makes rolling much easier.

Fold in the left and right sides of the tortilla, then roll tightly from the bottom up. Slice in half diagonally. Serve with fresh cilantro and a squeeze of lime over the top.

Use Sweet Volcano for a sweet-heat twist that pairs beautifully with the corn and salsa — but note it adds sugar and loses the strict keto label.