In a small bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Add 1 teaspoon minced chipotle in adobo and 1 teaspoon adobo sauce. Stir in 1 tablespoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust chipotle or honey to preference for heat/sweetness. Refrigerate while preparing other components so flavors meld (at least 10 minutes).

Wrap assembly

Prepare bacon

If bacon is not already cooked, preheat oven to 400°F (200°C). Lay bacon slices on a foil-lined baking sheet and bake 12–18 minutes until crisp. Drain on paper towels and cut or tear slices in half lengthwise so they fit the tortillas. If using pre-cooked turkey bacon, warm briefly in a skillet or microwave to take chill off and crisp if desired.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork until mostly smooth but slightly chunky. Squeeze 1/2 lime over mashed avocado and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix to combine. This prevents browning and seasons the avocado for the wrap.

Warm tortillas

Warm 4 large flour tortillas for easier rolling: 10–15 seconds per side in a hot dry skillet, 10 seconds in the microwave covered with a damp paper towel, or 20–30 seconds wrapped in foil in a warm oven.

Assemble the wraps

Lay a warmed tortilla flat. Spread about 2 tablespoons of the smoky chipotle sauce across the center of the tortilla. Spread about 3–4 tablespoons mashed avocado over the sauce (or place sliced avocado if preferred). Layer 2 ounces (about 2 slices) of sliced deli turkey, then 1–1.5 slices of crispy bacon (halved piece), 1 cup lettuce leaves (loosely), and 2–3 tomato slices. Sprinkle 2 tablespoons shredded cheese if using and drizzle additional 1 teaspoon hot sauce if desired.

Roll and serve

Fold bottom edge up over filling, fold sides in, and roll tightly toward the top to form a secure wrap. If needed, secure with a toothpick or wrap in parchment/foil. Repeat with remaining tortillas and ingredients. Cut diagonally in half on the bias if serving immediately. Serve with extra chipotle sauce on the side for dipping.