In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Add garlic powder, onion powder, salt, and black pepper to the cooked beef, and stir until well combined. Remove from heat.

Lay one large flour tortilla flat on a clean surface. In the center, layer ¼ of the cooked beef, ¼ cup of shredded cheddar cheese, 2 tablespoons diced pickles, 1 tablespoon ketchup, and 1 tablespoon mustard.

Place one small corn tortilla on top of the filling. To fold the wrap, start by folding the edges of the large tortilla over the filling, one at a time, until the filling is completely enclosed.

Repeat the filling and folding process for the remaining tortillas and fillings.

Heat a large skillet over medium heat and spray with cooking spray or add a small amount of oil. Place the wrapped crunch wrap seam-side down in the skillet.

Cook for 3-4 minutes on one side until golden brown and crispy. Flip and cook for another 3-4 minutes on the other side. Continue cooking in batches if necessary.

Once cooked, let them cool for a minute before slicing in half and serving.