Start with the garlic mayonnaise so it's ready to go: stir the grated garlic and a squeeze of lemon juice through the store-bought mayonnaise, season to taste, and set aside in the fridge until needed.
Divide the beef mince into batches, whatever fits your pan in a thin, even layer without overcrowding. Working one batch at a time, add the mince to a hot pan and smash it flat against the base with a spatula, spreading it out thin — this is what builds the crust. Season generously with salt, pepper, and the sazón spice mix (garlic powder, onion powder, cumin, coriander, oregano, and smoked paprika or achiote) and leave it undisturbed for 2-3 minutes so it actually sears rather than steams.
Once a deep crust has formed, scrape and chop the beef into bits directly in the pan, mixing through some of the diced onion as you go — keep some larger chunks rather than breaking it down too fine; that's what gives chopped cheese its texture. Repeat with the remaining batches and onion, cooking until the internal temperature reaches 71°C (160°F). Once all the beef is cooked and chopped, bring it back together in the pan, add the cheese, turn off the heat, and put a lid on until it's fully melted. Remove from the heat.
Spread each tortilla with a generous layer of garlic mayonnaise, add a portion of the chopped cheese beef, then top with sliced tomato and shredded lettuce. Roll tightly, tucking the sides in as you go to seal it properly — this is what keeps a wrap intact rather than falling apart days later in a meal prep container.
Portion the wraps into containers, or wrap individually in foil or wrap paper for grab-and-go.