Combine mayonnaise, finely chopped chipotle peppers, and lime juice in a small bowl; season with garlic powder until creamy and slightly spicy.

Adjust the heat by adding more adobo sauce or lime juice, whisking until smooth.

Fry bacon strips in a skillet over medium heat until golden and crisp, about 6–8 minutes; drain on paper towels.

Warm each large flour tortilla in a dry skillet or microwave for 10–15 seconds.

Spread 2 tablespoons of chipotle mayo over each tortilla, leaving a 1-inch border.

Layer sliced turkey breast, ripe tomato rounds, and romaine lettuce on top; season with salt and pepper.

Fold the sides of the tortilla inward, then roll it tightly from one edge.

Slice each completed wrap diagonally into two halves and serve immediately.