In a large skillet over medium heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain any excess fat.

Stir in garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.

Warm the flour tortillas in a separate pan or microwave for about 15-20 seconds until pliable.

Lay each tortilla flat and evenly distribute the cooked beef mixture among them, leaving space at the edges.

Sprinkle shredded cheddar cheese over the beef, then add shredded lettuce and diced tomato.

Drizzle sour cream and salsa on top of the fillings.

Fold in the sides of each tortilla and roll them up tightly from the bottom to the top.

If desired, place the wraps seam-side down in the skillet and toast for 2-3 minutes on each side until golden brown and the cheese is melted.

Slice in half and serve warm.