Combine shredded chicken, dried minced onion, celery salt, light mayo, and freshly ground pepper in a bowl.
Stir thoroughly until well blended, then place the mixture in the refrigerator for at least 20 minutes to allow the flavors to meld and the onions to soften.
Cut the avocado in half and remove the pit, then score the flesh vertically and horizontally without cutting through the skin; scoop out the diced pieces into a small bowl.
Mix the diced avocado with lime or lemon juice, then season generously with kosher salt and pepper.
Cook bacon by your preferred method or heat fully cooked bacon in the microwave for about 25 seconds on a paper towel-lined plate to crisp it up, then chop.
Layer 2 to 3 romaine leaves together to create a sturdy base.
Spoon about 1/2 cup of the chilled chicken salad onto the lettuce leaves.
Top with sliced cherry tomatoes, chopped crispy bacon, and the prepared avocado mixture.
Serve immediately or store components separately in the fridge and assemble fresh wraps when ready to eat to maintain crispness.
