Cook the onion and garlic

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and cook until softened.
• Add the garlic and cook briefly.

Brown the beef

• Add the beef and cook, breaking it up, until browned and fully cooked.
• Drain excess fat if needed, leaving a little behind.

Season the beef

• Add the tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder.
• Cook, stirring, for 1–2 minutes.

Simmer the filling

• Add the Worcestershire sauce, jalapeño and water.
• Simmer uncovered, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery.
• Taste and adjust salt if needed.
• Remove from heat and cool slightly.

Make the cheeseburger sauce

• Mix the mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth.
• Refrigerate until ready to use.

Assemble the wraps

• Lay out the tortillas and spread sauce slightly below the center.
• Add beef, cheese, caramelized onions and pickled jalapeños.
• Fold the bottom over the filling, fold in the sides and roll tightly.

Pan fry the wraps

• Heat a thin layer of oil in a skillet over medium heat.
• Place the wraps seam-side down and cook, pressing gently, until golden and crispy.
• Continue cooking until all sides are crisp and the cheese is melted.

Rest and serve

• Rest the wraps, slice in half and serve immediately with extra cheeseburger sauce.