Mix softened cream cheese and mayonnaise until smooth. Mash the avocado separately, then combine it with the cream cheese mixture, lemon juice, salt, and pepper.
Spread the avocado mixture evenly over each tortilla, then top with crumbled bacon, lettuce, and tomato slices.
Tightly roll each tortilla, keeping the filling tucked in as you go.
Place the rolls seam-side down on a tray and freeze for about 12 minutes to firm them up and keep the filling intact.
Cut the chilled rolls into 1-inch pieces with a sharp knife, wiping the blade between cuts for clean, presentable pinwheels.
