In a large skillet over medium heat, brown the ground beef for about 6-8 minutes until no longer pink, then drain excess fat. Stir in cumin, chili powder, and garlic powder, and cook for an additional 2 minutes.

Warm the flour tortillas in a dry skillet or microwave for about 15-20 seconds until slightly heated.

Spread a layer of creamy sauce over each warmed tortilla, then spoon a portion of the seasoned ground beef mixture into the center and sprinkle with shredded cheese blend. Fold the sides over and roll tightly.

Heat the skillet over medium-low and add each wrap seam-side down, cooking for 3-4 minutes until golden brown and crispy. Flip the wraps and cook another 3-4 minutes.

Remove the wraps from the skillet, let cool slightly, then slice in half. Serve warm with optional dips like salsa or guacamole.