Cook the bacon. Place bacon in a cold skillet. Turn heat to medium and cook until crisp, flipping as needed. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the pan; discard the rest.

Sauté the onions. In the same skillet, add sliced onions and a pinch of salt. Cook over medium heat until softened and lightly caramelized, 5–7 minutes. Remove to a bowl.

Brown the beef. Add ground beef to the skillet. Season with salt, pepper, garlic powder, and onion powder. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

Add flavor. Stir in 1–2 tablespoons Worcestershire (if using) and 3–4 tablespoons BBQ sauce. Simmer 1–2 minutes so it thickens slightly and coats the meat. Taste and adjust seasoning.

Warm the tortillas. Briefly heat tortillas in a dry skillet or microwave them for 15–20 seconds so they’re pliable and less likely to tear.

Assemble. Lay a tortilla flat. Spread a light swipe of mayo (optional). Add a strip of lettuce and a few tomato slices down the center. Spoon on a generous portion of the beef, then top with onions, chopped bacon, pickles, and cheese. Drizzle with a little extra BBQ sauce.

Wrap it tight. Fold the sides over the filling, then roll from the bottom up into a snug burrito-style wrap. Repeat with remaining tortillas.

Toast the wraps. Wipe the skillet clean and add a small amount of oil or butter. Place wraps seam-side down over medium heat and cook until golden and crisp, 1–2 minutes per side. This melts the cheese and seals the wrap.

Serve. Slice in half if you like. Serve with extra pickles, a side of chips, or a simple salad.