For bacon: Lay out bacon strips on a baking sheet lined with foil. Place in a 350 degree oven for 15-18 minutes until crispy. Then let drain on a few paper towels.

For Tomatoes: Slice tomatoes about 1/2-inch thick and season with a pinch of salt and pepper. Prepare breading station with flour seasoned with a big pinch of salt, eggs and water in a bowl, and cornmeal with chili powder and salt in a bowl.

Dredge the tomatoes in flour, then eggs, then cornmeal and place on a plate or wire rack. Repeat with all the tomato slices.

Heat oil in a large skillet over medium heat. Test temperature by adding some flour and it should sizzle immediately. Fry tomatoes for 2-3 minutes per side, flipping. Ideally, the oil will come up about halfway on the tomatoes. If it completely covers them, that’s okay though.

Remove tomatoes and let cool slightly.

Make a wrap by spreading some mayo and hot sauce in a thin layer on a tortilla. Place a few leaves of lettuce on top and then a few strips of bacon and 2-3 fried green tomatoes. I like to cut them in half for easier wrapping.

Wrap the tortilla up tightly, cut in half, and serve immediately!