In a small mixing 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. Stir everything together until smooth and well blended. Cover and refrigerate the sauce while you prepare the beef.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ cup finely chopped onion and sauté for about 3 minutes until softened. Next, add 1 pound of lean ground beef, seasoning with salt and pepper. Cook for about 6-8 minutes, breaking it into crumbles, until the meat is browned. Drain excess grease.

Warm the 4 large flour tortillas in the microwave for 20 seconds. Spread a layer of the chilled special sauce onto each tortilla. Layer the cooked beef, followed by 1 cup of shredded lettuce and 1 cup of shredded cheddar cheese. Add dill pickle slices if desired.

To wrap each tortilla, fold in the sides and roll tightly from the bottom up. Slice each wrap in half diagonally and serve immediately.