Add avocados, lemon juice, oil, dijon, garlic powder, onion powder, salt and water to a blender or food processor. Blend until smooth. Taste and add more salt if needed. Add more water if needed to create desired consistency.
To assemble, spread about 2 tablespoons avocado mayo on a tortilla. Top with bacon, lettuce and tomato. Season tomatoes with salt and pepper if desired.
Fold ends inward then roll up tightly. Slice in half if serving immediately.
If you have leftover avocado mayo, it is great as a dip or spread on toast. It will keep in the fridge for a few days. Just make sure to place a piece of plastic wrap on top of the mayo in the container. Press down slightly so that no air is in contact with the surface. Then put the container lid on. This will prevent browning.
These can be made an hour or so ahead of time. Just make sure that you layer the tomato between the lettuce and bacon so that the tortilla doesn't get soggy.