In a mixing bowl, combine mayonnaise, dill pickles, yellow mustard, white vinegar, paprika, garlic powder, and onion powder. Stir until smooth and refrigerate for at least 30 minutes.

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Add ground beef, season with salt and pepper, and cook for 5-7 minutes until browned. Drain excess grease.

Warm tortillas in a skillet for 20 seconds on each side. Spread special sauce on each tortilla, then add cooked beef, shredded lettuce, and cheddar cheese. Add dill pickle slices if desired.

Fold in the sides of each tortilla and roll tightly. Slice each wrap in half and serve immediately.