Preheat the oven to 425 degrees F and line a large rimmed baking sheet with foil. Arrange the bacon strips in a single layer and bake for 13 to 15 minutes until crisp and golden. Transfer to paper towels to drain. Keep the strips whole.

While the bacon bakes, peel and pit the avocados. In a small bowl, lightly mash the avocado with 1 tablespoon of lemon juice and 1/4 teaspoon of salt. Leave some texture. Set aside.

In a medium bowl, whisk together the mayonnaise, honey, onion powder, dried basil, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and black pepper to taste until smooth. Add the shredded chicken and toss until evenly coated.

Lay a spinach wrap flat on a clean, dry surface. Spread one-quarter of the mashed avocado down the center of the wrap, leaving about 2 inches clear on the sides.

Layer on top: one-quarter of the torn lettuce, one-quarter of the chopped tomato, 2 strips of bacon, one-quarter of the chicken mixture, and one-quarter of the shredded Monterey Jack cheese.

Fold one side of the wrap tightly over the filling and roll firmly to close. Repeat with the remaining three wraps.

Slice each wrap in half at a diagonal and serve immediately. Best eaten right after assembly while the bacon is still crisp.