Add the BBQ sauce to a large dish. You might want to add a small dash of water to thin the sauce a little if it's particularly thick. Cut the tofu into 6 slices. They should be fairly thin, but if they're too thin they become quite fragile - I found about 3-4 mm was a good thickness. Add the sliced tofu to the sauce, and make sure it's well covered. You can leave it to marinate for a while if you like, or just a a couple of minutes if you're pressed for time.
Heat the oil in a frying pan, and add the marinated tofu, scraping off any excess sauce first. Cook over a medium heat for around 5 minutes each side, until crispy.
To make the avocado 'mayonnaise', add a few sprigs of coriander (cilantro) and about 1/2 a small spring onion to a mini food processor, and blitz until chopped. Add the avocado and olive oil, and blitz again until fairly smooth. You can add a dash of water to thin the mayo out a little if desired.
To assemble, spread the avocado 'mayo' onto two large flour tortillas, and top with the BBQ tofu bacon, baby gem lettuce, and sliced tomatoes. Roll tightly, and cut in half.
If you're serving your tofu bacon BLT wraps straight away, you can leave the tofu bacon warm. Or, if you're putting them into a lunchbox, it's best to allow the tofu bacon to cool fully before assembling your wraps.