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Form the ground beef into patties and season with salt. Fry the patties in oil until cooked to desired doneness (about 4 minutes each side). Set aside.
In a bowl, whisk together mayonnaise, ketchup, hot sauce, diced pickled jalapeño and relish, garlic, red onion, salt, black pepper, garlic powder, and red chili flakes. Refrigerate until ready to use.
Lay a large tortilla wrap on a flat surface. Place a cooked beef patty in the center of the tortilla.
Top the beef patty with lettuce, tomato, red onion, pickled jalapeño and cucumbers, cheddar cheese slices, and caramelized white onions.
Drizzle the cheeseburger sauce over the toppings.
Sprinkle nacho-flavored tortilla chips over the toppings.
Place a smaller tortilla on top of the filling, centered.
Fold the edges of the large tortilla toward the center, creating 3-4 pleats on each side.
Carefully invert the Crunchwrap so the pleats are on the bottom, securing the filling in place.
Heat oil in a skillet over medium heat. Cook the Crunchwrap seam-side down for 3 minutes or until golden. Flip and cook the other side for an additional 3 minutes.