Heat your oven to 425°F and cover a large baking sheet with aluminum foil.
Place the bacon strips in a single layer on the foil-lined baking sheet, making sure they don’t overlap, then bake until crisp and golden, about 15 minutes.
Remove the bacon and place it on paper towels to absorb excess grease; keep the strips intact.
In a small bowl, mash the avocados along with 1 tablespoon of lemon juice and 1/4 teaspoon of salt until smooth; set aside.
Combine the mayonnaise, honey, onion powder, dried basil, the remaining lemon juice, salt, and freshly ground black pepper in a medium bowl; whisk until blended.
Fold the shredded chicken into the mayo mixture, ensuring it's evenly coated.
Warm each spinach wrap by heating in a dry skillet for about 15 seconds on each side or microwave briefly for 10 to 15 seconds until soft and flexible.
Spread a quarter of the mashed avocado along the center of one wrap, leaving 2 inches of space on the edges.
Top the avocado with a quarter of the lettuce, chopped tomato, two whole bacon strips, a quarter of the chicken mixture, and some shredded Monterey Jack cheese.
Fold one side of the wrap snugly over the fillings and roll it tightly away from you, tucking in as you go; slice diagonally in half.
Repeat the layering and rolling process for the remaining wraps.
Serve the wraps immediately to enjoy the bacon at its crispiest and the freshest taste.
