In a medium 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.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add ground beef, season with salt and pepper, cook for 5–7 minutes until browned, then drain grease.

Warm tortillas slightly, spread special sauce on each, divide beef mixture, top with lettuce, cheddar cheese, and dill pickle slices.

Fold sides of each tortilla towards the center, roll tightly from the bottom, and slice in half diagonally if desired. Serve immediately.