Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind.
Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce, jalapeños and water. Simmer uncovered 5–7 minutes, 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.
For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use.
Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly.
Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted.
Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce.
Cook it hands-free.
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