In small pan, heat broccoli, garlic, ¼ cup (60 mL) water, salt and pepper until simmering; cover and cook for 3 minutes. Remove lid; cook for 1 to 2 minutes or until water has evaporated. Set aside; let cool.
Spread tortillas with light mayonnaise; place lettuce leaf in centre of each tortilla. Place one-quarter of the broccoli mixture on top; arrange two strips of bacon and two tomato slices over top. Tuck in bottom and sides of tortilla; roll up to enclose filling. Repeat with remaining tortillas. Serve immediately.
• Omit bacon or replace with tempeh for a vegetarian option.
• Stir 1 tbsp (15 mL) store-bought basil or sun-dried tomato pesto into mayonnaise for a gourmet spread.