Heat a large skillet over medium-high heat and add the ground beef. Break it apart as it cooks, seasoning it with garlic powder, onion powder, salt, and pepper until browned and fully cooked, about 7-8 minutes. Drain any excess fat and let it cool slightly.

In a separate pan, fry the bacon until crispy. Once done, crumble the bacon into small pieces and set it aside for later use.

In a medium-sized bowl, soften the cream cheese and mix it with ketchup, mustard, and mayonnaise until you're left with a smooth and creamy blend.

Lay out the large flour tortillas on a clean surface. Spread the cream cheese mixture evenly over each tortilla, leaving about ½ inch around the edges.

Evenly sprinkle the cooked ground beef, crumbled bacon, and shredded cheddar cheese onto each tortilla. Optionally, add dill pickle slices, diced tomatoes, and shredded lettuce.

Starting at one edge, tightly roll each tortilla up to enclose all the delicious fillings.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1-2 hours.

When ready to serve, unwrap the rolls, trim off the ends, and slice each roll into 1-inch pieces.