Start with the spread. In a medium bowl, mix the softened cream cheese and mayo until smooth and creamy.

In a separate bowl, mash the avocado and then stir it into the cream cheese mixture with the lime juice, salt, and pepper.

Lay a tortilla flat on a clean surface and spread a generous layer of the avocado mixture from edge to edge.

Sprinkle crumbled bacon evenly over the top. Add a few lettuce leaves and then layer on your thinly sliced tomatoes.

Roll the tortilla up tightly. Repeat with the other tortillas.

Pop the rolled tortillas into the freezer for about 15 minutes—makes them way easier to slice!

Slice into ½- to 1-inch pinwheels using a sharp knife (wiping between cuts).

Serve right away or chill in the fridge until you’re ready.