In a medium bowl, mix the ground beef with chili powder, smoked paprika, garlic powder, dried oregano, ground cumin, and onion powder until well combined. Heat a drizzle of olive oil in a non-stick skillet over medium-high heat. Add the seasoned beef to the skillet, cooking for approximately 8-10 minutes. Stir occasionally until browned and fully cooked. Transfer to a plate and set aside.

Take a flour tortilla and make a cut from the center to the bottom edge. Lay the tortilla flat, starting to layer your fillings. In the bottom left section, place a handful of shredded lettuce, followed by halved cherry tomatoes. On the top left, smear some ranch dressing, and on the top right, add the cooked beef along with desired shredded cheese. Sprinkle more cheese in the bottom right corner.

Begin folding the tortilla by taking the bottom left section and bringing it over to the center. Fold the top left section down over the previous fold, creating a triangular shape. Then, fold the top right section down, and finally, fold the bottom right section up towards the top. Ensure all fillings are securely tucked.

Preheat a non-stick pan or grill to medium heat. Carefully place the folded wrap onto the grill or pan, cooking for 2-3 minutes on each side until golden brown and crispy. Flip gently using a spatula, keeping it intact. Remove from heat and let cool for a minute before slicing.