In a mixing bowl, combine ½ cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Stir 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 chopped onion and sauté for 3-4 minutes until translucent. Add 1 pound of lean ground beef, season with salt and pepper, and cook for 7-8 minutes until browned. Drain excess grease.

Warm 4 flour tortillas in a microwave for about 10-15 seconds. Spread 2 tablespoons of the special sauce over each tortilla. Add a scoop of the beef mixture, followed by shredded lettuce, cheddar cheese, and optional dill pickle slices.

Fold in both sides of each tortilla, then roll it tightly from the bottom to secure fillings. Heat the wrapped tortillas in the skillet over medium heat for 2-3 minutes on each side until golden brown. Slice in half and serve.