In a small bowl, combine ½ cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1 teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Mix until smooth and refrigerate for at least 15 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ cup finely chopped onion and sauté for about 3–5 minutes. Next, add 1 pound of lean ground beef, breaking it apart with a spatula. Season with salt and pepper, cooking for 6–8 minutes until browned.

Warm the 4 large flour tortillas in the microwave for about 15 seconds. Spread a layer of special sauce over each tortilla, then distribute the cooked ground beef mixture, followed by layers of shredded lettuce and cheddar cheese.

Fold the sides of the tortillas inward, then roll them tightly. Slice the wraps in half for easier handling and serve warm.