Heat a skillet over medium heat and add the ground beef, seasoning it with black pepper. Sauté until browned and cooked through, breaking it apart with a spatula.

Stir in the tamari or soy sauce, Gochujang, and maple syrup or honey to the skillet with the cooked beef. Mix thoroughly and let simmer for 3 to 5 minutes.

Wrap flour tortillas in a damp paper towel and microwave for about 15 seconds until warm and pliable.

Lay a warmed tortilla flat and scoop a portion of the beef mixture down the center. Top with rice, cilantro, green onions, avocado, and optional mango or bell pepper. Roll tightly.

In a small bowl, combine melted cream cheese with mayo, sriracha, and a splash of tamari or soy sauce. Whisk until smooth.

Slice the rolls in half and arrange on a serving platter with the dipping sauce, chili oil, and lime wedges on the side.