Cook bacon until perfectly crispy in a skillet over medium heat, about 6-8 minutes. Pat dry on paper towels to remove excess grease.

Prepare vegetables while bacon cooks. Wash and chop lettuce into bite-sized pieces, and dice tomatoes. Pat tomatoes dry with paper towels to prevent moisture.

Warm tortillas slightly in a dry skillet for 30 seconds per side to make them more pliable.

Spread mayonnaise evenly across the center of each tortilla, leaving about an inch border around edges.

Layer sliced chicken first, followed by crispy bacon pieces, lettuce, and diced tomatoes.

Fold the bottom edge up over filling, then fold in sides and roll tightly from bottom to top. Slice diagonally and serve immediately.