1. In a very large nonstick skillet, arrange 4 slices bacon over medium heat. Cook, turning occasionally, until crisp, about 10 minutes. Remove bacon to a paper towel to drain. Drain all but 1 Tbs. drippings from the skillet. Let bacon cool, then crumble into pieces.
2. Cut 1 lb. skinless salmon fillets into 8 equal pieces. Season with 1/8 tsp. salt and pepper to taste. Add the salmon to the skillet and cook over medium-high heat until fish flakes easily with a fork (145 degrees F), about 5 minutes, turning once while cooking.
3. Slice 1 avocado and 1 tomato. Spread four 10-inch whole-wheat tortillas with weekend-prepped mustard-yogurt sauce. Top with 2 cups mixed greens, the avocado, and tomato slices. Divide the salmon between the wraps and flake with a fork. Add the bacon and and roll up the wraps.