Cook bacon in a single layer in a skillet or on a baking sheet at 400°F until uniformly crispy. Transfer to paper towels to drain and cool completely.

Place tomato slices on paper towels, sprinkle with salt, and let sit for 5-10 minutes to draw out excess moisture. Prep lettuce, onion, and avocado.

In a bowl, make the herbed mayo spread by combining mayonnaise, lemon juice, garlic, herbs, smoked paprika, salt, and pepper. Mix well.

Warm tortillas briefly in a dry skillet or microwave to make them pliable. Lay one flat.

Spread a generous, even layer of herbed mayo over the entire tortilla, leaving a 1-inch border at the top.

In the lower third, layer in this order: romaine lettuce, tomato slices, red onion, avocado (if using), broken crispy bacon, and a handful of crunchy fried onions or chips.

Fold the left and right sides of the tortilla inward. Starting from the bottom, tightly roll the wrap away from you, tucking in the filling as you go.

Wrap tightly in parchment paper or foil to hold its shape, or slice in half diagonally. Serve immediately.