Heat a large non-stick skillet or grill pan over medium-high heat. Season the chicken lightly with paprika, garlic powder, salt, and pepper. Spray the pan with cooking oil spray, then add the chicken and sear/grill for 4-6 minutes per side until golden and cooked through. Transfer the chicken to a plate and set it aside, letting it cool until ready to use.

In a small bowl, whisk together the mayonnaise and mustard until well blended.

Heat a large skillet over medium heat. Add one tortilla and warm on each side for about 20 seconds, until the tortilla is pliable.

Place the tortilla on a work surface and spread with a heaping tablespoon of the mayo-mustard. On each, sprinkle on 1/4 cup of cheese, half of a sliced chicken breast, some bacon, tomatoes, and lettuce, leaving roughly 2 inches at the top unfilled for easier rolling.

Fold one side of the tortilla over the filling, followed by the other side, and spray the seam with cooking oil spray.

Place the wraps seam-side down on the skillet and cook 3-4 minutes, or until golden brown and crispy, pressing lightly with a spatula to flatten a bit while cooking.

Spray the top with nonstick cooking spray or brush lightly with oil and flip. Repeat the process and cook for another 3-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melty.

Cut the wraps in half and serve warm.