Cook the Bacon:

1. Prepare for Cooking: Line a plate with several layers of paper towels for draining cooked bacon. Arrange bacon strips in a single layer in a large cold skillet (don’t preheat the pan—starting with a cold pan helps bacon cook more evenly).
2. Cook the Bacon: Turn heat to medium. Cook bacon for 5-7 minutes, flipping occasionally with tongs, until it reaches your desired level of crispness. For wraps, aim for crispy but not burnt—you want it to hold up structurally but still have some chew. Watch carefully in the final minutes as bacon can go from perfect to burnt quickly!
3. Drain and Cool: Transfer cooked bacon to the paper towel-lined plate. Let it drain and cool for 2-3 minutes. Pat the tops with additional paper towels to remove excess grease. Once cool enough to handle, break or cut each strip in half for easier wrap assembly.

Prepare the Vegetables:

4. Prep the Lettuce: Wash lettuce thoroughly and dry completely using a salad spinner or by patting with paper towels. If using leafy lettuce like romaine or butter lettuce, leave whole. If using iceberg, chop into bite-sized pieces. Dry lettuce is crucial—wet lettuce makes soggy wraps!
5. Prep the Tomatoes: Slice tomatoes into ¼-inch thick slices. Place slices on paper towels and gently pat to remove excess moisture and seeds (this prevents soggy wraps). If using cherry tomatoes, simply slice them in half.

Assemble the Wraps:

6. Warm the Tortillas: Warm tortillas for 10-15 seconds in the microwave wrapped in a damp paper towel, or heat briefly (15-20 seconds per side) in a dry skillet over medium heat. This makes them more pliable and easier to roll without cracking.
7. Lay Out Tortilla: Place one warmed tortilla on a clean work surface or large plate.
8. Spread Mayo: Spread about 2 tablespoons of mayonnaise over the entire tortilla, leaving a 1-inch border clear around the edges. This acts as both flavor and a moisture barrier.
9. Add Lettuce: Place about 1 cup of lettuce in the center of the tortilla, arranging it in a horizontal line rather than a pile. Leave 2-3 inches clear on each side and about 3 inches clear at the bottom edge.
10. Add Bacon: Layer 6 bacon halves (3 whole strips’ worth) over the lettuce, arranging them in a line.
11. Add Tomatoes: Layer tomato slices over the bacon. Season lightly with a pinch of salt and pepper.
12. Add Optional Ingredients: If using avocado, cheese, or other add-ins, layer them now.
13. Fold and Roll: Fold the bottom edge of the tortilla up and over the filling, pulling it tight to enclose the ingredients. Fold in the left and right sides, then continue rolling away from you, keeping it tight as you roll. The final roll should seal at the top.
14. Slice and Serve: Slice the wrap in half diagonally. Serve immediately, or wrap tightly in plastic wrap or parchment paper for later.
15. Repeat: Continue with remaining tortillas and ingredients to make 3 more wraps.