Step 1: In a mixing bowl, blend together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, kosher salt, garlic powder, and onion powder. Stir until smooth, then cover and chill the sauce in the refrigerator for about 10 minutes.

Step 2: In a skillet over medium heat, add ground beef seasoned with freshly ground black pepper. Brown the meat for about 6-8 minutes until fully cooked. Drain excess fat.

Step 3: On a large flour tortilla, spread a generous layer of the chilled sauce, then layer in the cooked beef, cheese, chopped onions, dill pickles, shredded lettuce, and tortilla chips.

Step 4: Gently fold the sides of the tortilla over the filling, then fold the top and bottom to encase everything snugly.

Step 5: Heat a skillet over medium heat with oil. Place the wrapped crunchwrap seam-side down and grill for 2-3 minutes until golden brown and crisp. Flip and repeat, brushing with melted butter.

Step 6: Remove from skillet, let cool for a minute, cut in half and serve immediately with extra dipping sauce or salad.