In a large skillet, heat over medium-high heat, adding the ground beef. Brown the meat for about 5–7 minutes, until it’s no longer pink and is cooked through. Drain any excess fat.

Reduce heat to medium and stir in the nacho cheese sauce along with chili powder and cumin. Cook for an additional 3–5 minutes until the cheese sauce is heated through and bubbling.

Warm the gluten-free tortillas over medium heat for about 15-30 seconds on each side.

Lay a warm tortilla flat, spoon a generous portion of the beef and cheese filling into the center, add toppings, then fold the sides and roll from the bottom.

Grill the assembled wraps in the skillet until crispy and golden brown, about 2–3 minutes per side.