Preheat oven to 400°F (200°C). Lay bacon strips flat on a parchment-lined baking sheet and bake for 15-20 minutes until crispy. Drain on paper towels and snap in half.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, and black pepper to make the secret sauce.

Dice the tomatoes, place them on a paper towel, sprinkle lightly with salt, and let them drain for 5 minutes to remove excess moisture.

Warm the tortillas slightly in the microwave so they are pliable. Spread a generous tablespoon of the secret sauce in the center of each tortilla.

Layer shredded lettuce, drained diced tomatoes, and crispy bacon halves over the sauce.

Fold the sides of the tortilla inward, then roll from the bottom up tightly, tucking the ingredients in to create a secure wrap.

Heat a skillet over medium heat and melt the butter. Place wraps seam-side down and toast for 2 minutes until sealed and golden. Flip and toast the other side.

Remove from the heat, slice in half diagonally, and serve warm.