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Place mayo, sour cream, Dijon, lemon juice, Old Bay, onion, and dill in a large bowl, and whisk to combine.
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Add the crab meat to the bowl, and gently stir to combine (being careful not to break up the lumps).
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Season to taste with salt and pepper, and store in the refrigerator until ready to assemble the wraps.
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Place tortillas on a clean, flat surface. Divide mayonnaise between the wraps (1 tablespoons per) and spread almost to the edges (this will help keep our wraps sealed). Divide the lettuce leaves between the wraps, placing the crab salad on top of the lettuce leaves (this will help keep our wraps from getting too soggy, the lettuce leaves will act as a nice barrier between the tortilla and the salad).
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Top the crab salad with bacon and tomato slices and roll the tortillas into a tight cylinder, tucking in the ends.
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Want to jazz up your club? Feel free to add in any and all of your favorite sandwich fixings. Swiss cheese or pepper jack is a personal favorite for this wrap, as well as pickles, onion, avocado, or sprouts.