Mix burger sauce ingredients in a small bowl. Shred lettuce, dice tomato, and chop pickles.

Heat 1 tbsp oil in a large skillet over medium high heat. Crumble in beef, add salt, pepper, garlic powder, and onion powder. Cook 7 to 8 minutes until browned. Drain fat, transfer beef to a bowl, and wipe skillet clean.

Pour about 2 tbsp oil into the skillet over medium heat. Fry each corn tortilla about 2 minutes per side until golden and crisp. Drain on paper towels.

Lay a flour tortilla flat. Spread 1 tbsp sauce in the center, top with beef, one cheese slice, a tostada, lettuce, tomato, and pickles. Fold edges up into pleats to enclose. Repeat for four wraps.

Wipe skillet, add a thin coat of oil, and heat over medium. Cook wraps seam side down 3 to 4 minutes until deep golden, then flip and cook the other side. Slice in half and serve hot.