Lay out the tortillas on a work surface. Spread the mayonnaise evenly on the 2 tortillas. Leave a 1” space along the top of the tortillas where you put no toppings. Arrange the provolone cheese and turkey on each tortilla. Lay the tomato slices and bacon down the center of the tortillas, then top with the lettuce.

Roll the tortillas tightly toward the edge with no toppings.

Cover the rolls with plastic wrap and twist the ends. Refrigerate for 1 hour or overnight. This makes a great make-ahead appetizer because it can be stored in the fridge for a day or two, or in the freezer for up to a month, before cutting.

Place toothpicks every 1/2 inch to 3/4 inch down the top of the rolls. Using a serrated knife, cut the tortilla into slices, between the toothpicks, about 10 pieces.

Arrange the pinwheels on a platter for serving, cover, and refrigerate until ready to serve.