In a mixing bowl, whisk together mayonnaise, dill pickles, yellow mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 10 minutes.

In a large skillet, heat olive oil over medium heat. Add diced onion, sautéing for about 4-5 minutes until soft. Add lean ground beef, breaking apart with a spatula. Season with salt and pepper to taste, cooking for 7-10 minutes until browned. Drain excess fat.

In a separate skillet or on a griddle, warm flour tortillas over medium heat for 30-45 seconds on each side until soft without browning.

Lay tortillas flat, spread a tablespoon of special sauce, add cooked beef, lettuce, cheddar cheese, and dill pickle slices.

Fold in the sides of the tortilla and roll tightly from the bottom up. Slice in half diagonally and serve immediately.