Stir together the 4 tbsp mayonnaise, 2 tbsp French dressing, 1 tbsp sweet pickle relish, 1 tsp yellow mustard, 1 tsp white wine vinegar, and ½ tsp paprika in a small bowl until smooth. Set aside.

Cook the 500g ground beef in a large pan over medium-high heat for 8 to 10 minutes, breaking it up as it cooks. Season with the 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. Drain excess fat and set aside to rest for 2 minutes.

Warm each of the 4 flour tortillas in a dry pan over medium heat for 30 seconds per side until pliable with light golden spots.

Spread 1 heaped tbsp sauce down the center of each tortilla, then layer with a quarter of the beef, a quarter of the 1 cup cheddar, a quarter of the 1 cup lettuce, 4 pickle slices, and a quarter of the diced onion.

Fold in the sides and roll each wrap snugly from the bottom. Sear seam-side down in a dry pan over medium heat for 1 to 2 minutes per side until golden and the cheese has melted.

Slice each wrap diagonally, drizzle any remaining sauce over the cut sides, and serve immediately with the cut face up.