Cook bacon in a 400°F oven on a lined baking sheet for 15-20 minutes to achieve even, consistent crispness without the mess of stovetop cooking. This ensures every piece is perfectly crispy and ready to layer into your wraps.

Pat romaine lettuce and tomato slices completely dry with paper towels before assembly to prevent soggy wraps and moisture from seeping into the mayonnaise. Excess water will make your wrap fall apart during transport.

Warm your whole wheat tortillas in a dry skillet for 20-30 seconds per side to enhance their flavor and make them more pliable for rolling without cracking. This adds a subtle nutty taste that complements the other ingredients beautifully.

Spread mayonnaise on the tortilla first, creating a protective layer between the wrap and wet ingredients like tomatoes and lettuce. This prevents sogginess and helps hold everything together during eating or transport.

Refrigerate your assembled wraps for at least 15 minutes before serving or packing to allow the flavors to meld and the wrap to hold its shape when cut and eaten. This also makes them easier to slice cleanly into halves or thirds.