1. Start by heating a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks.
2. Sprinkle in the salt, black pepper, garlic powder, and onion powder. Stir well to evenly season the meat. Cook for about 6-8 minutes until browned and no longer pink.
3. Drain any excess fat, then remove the skillet from heat. Set aside.
4. Lay out your tortillas on a clean surface. Spread a thin layer of mayonnaise evenly over each tortilla, then add a squirt of ketchup and mustard in small dollops.
5. Place a slice of cheese in the center of each tortilla. Immediately spoon a generous amount of the cooked ground beef over the cheese.
6. Sprinkle the crushed potato chips on top of the beef — this is the secret to the “crunch” in the wrap!
7. Top with shredded lettuce, diced tomatoes, chopped onions, and pickles as desired.
8. Carefully fold the edges of the tortilla toward the center, creating a neat package. If needed, secure with a toothpick to keep it closed.
9. Heat a clean skillet or griddle over medium heat. Place the wraps seam side down and cook for 2-3 minutes per side, pressing gently with a spatula until golden brown and the cheese has melted.
10. Remove from heat and let the wraps rest for a minute before slicing in half. This keeps everything from spilling out and lets the flavors meld.

I remember the first time I made these wraps for my Portland friends — they were skeptical at first, but that crunch and melty cheese combination won them over right away. Just like Mama Lu’s cornbread, it’s simple ingredients, cooked with care, that make all the difference.