Heat your oven to 425°F and cover a large rimmed baking sheet with aluminum foil.
Lay out the bacon strips on the foil, making sure they don’t overlap. Bake for about 15 minutes until crispy and golden, then place them on paper towels to drain while keeping the strips intact.
In a small bowl, mash the avocados gently with 1 tablespoon lemon juice and 1/4 teaspoon salt, then set aside.
Combine mayonnaise, honey, onion powder, dried basil, the remaining lemon juice and salt, plus black pepper to taste, in a medium bowl and whisk until smooth.
Add the shredded chicken to the mayonnaise mixture and stir well to coat evenly.
Warm each spinach wrap briefly in a dry skillet for 15 seconds per side or microwave for 10 to 15 seconds until they become flexible.
On each warm spinach wrap, spread one-fourth of the mashed avocado lengthwise down the center, leaving space on each side.
Place one-fourth of the lettuce, tomato, 2 bacon strips, the chicken mixture, and shredded Monterey Jack cheese on top of the avocado in layers.
Fold one side of the wrap over the fillings tightly and roll away from you, tucking as you go, then slice diagonally in half.
Repeat this process with the other wraps and serve immediately to enjoy the crisp bacon and fresh flavors.
