Cook the bacon. Crisp the turkey bacon or center-cut bacon in a skillet over medium heat until browned. Drain on paper towels. Let it cool so it stays crunchy in the wrap.

Make the protein-packed spread. In a small bowl, mix 1/2 cup Greek yogurt, 1–2 tablespoons light mayo, 1 teaspoon Dijon, 1 teaspoon lemon juice, a pinch of garlic powder, a pinch of smoked paprika, and salt and pepper to taste. Adjust lemon and seasoning until it’s bright and savory.

Prep the veg. Slice tomatoes, cucumber, and red onion. Pat the tomatoes dry with a paper towel to keep the wrap from getting soggy. Tear lettuce into wrap-friendly pieces.

Warm the tortillas. Briefly warm each tortilla in a dry skillet or microwave (10–15 seconds) until pliable. This helps prevent tearing and makes rolling easier.

Layer with intention. Spread 1–2 tablespoons of the yogurt-mayo mix over the center of each tortilla. Add a base layer of lettuce, then 3–4 ounces of sliced or shredded chicken. Top with bacon pieces, tomato, cucumber, red onion, and avocado slices if using. Season lightly with salt and pepper.

Roll it tight. Fold the sides in toward the center, then roll from the bottom up, tucking as you go to keep everything snug. If packing for later, wrap tightly in parchment or foil.

Slice and serve. Cut the wrap on a diagonal for that café-style look. Serve with extra yogurt-mayo on the side if you like.