In a mixing bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, kosher salt, garlic powder, and onion powder. Stir until creamy and chill for at least 10 minutes.

Heat a large skillet over medium heat and add the ground beef. Cook for 6-8 minutes until browned. Season with black pepper and drain excess fat.

Lay a flour tortilla on a surface and spoon cooked beef in the center. Top with sauce, cheese, onions, pickles, lettuce, and chips.

Fold the tortilla edges towards the center, creating a square envelope around the filling.

Heat the skillet again and add oil. Place the Crunchwrap seam-side down and cook for 2-3 minutes until golden brown. Flip and grill the other side.