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1. In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon to break the meat apart as it cooks. Cook until the beef is browned and no longer pink, about 5-7 minutes.
4. Once the beef is cooked, drain any excess fat from the skillet. Return the skillet to the heat.
5. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the beef mixture. Stir well to combine and cook for another 2-3 minutes to allow the spices to meld with the meat.
6. Remove the skillet from heat and stir in the shredded cheddar and mozzarella cheese until melted and well combined. Set aside to cool slightly.
7. While the beef filling is cooling, prepare the tortillas. If you prefer warm tortillas, you can heat them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.
8. Once warmed, lay the tortillas flat on a clean surface or a large plate, ready for assembly.
9. Take one tortilla and place a generous scoop of the cheesy ground beef filling in the center, leaving about 2 inches of space from the edges.
10. Add a dollop of sour cream on top of the beef filling, followed by a spoonful of salsa.
11. Sprinkle a handful of shredded lettuce and diced tomatoes over the top. If using, add a few slices of avocado for extra creaminess.
12. To wrap the tortilla, fold the sides in towards the center, then roll the bottom edge up over the filling, tucking it in as you go. Continue rolling until the wrap is fully enclosed. Repeat this process for the remaining tortillas and filling.
13. In the same skillet used for the beef, add a little more olive oil if necessary and heat over medium heat.
14. Once the skillet is hot, place the assembled wraps seam-side down in the skillet. Cook for about 2-3 minutes until the bottom is golden brown and crispy.
15. Carefully flip the wraps using tongs and cook the other side for an additional 2-3 minutes until golden brown and crispy as well.
16. Remove the wraps from the skillet and place them on a cutting board. Allow them to cool for a minute before slicing them in half diagonally for easier serving.
17. Arrange the sliced wraps on a serving platter. You can serve them with extra salsa and sour cream on the side for dipping.

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