Evenly spread 2 tablespoons of mayonnaise on each tortilla. Trying to keep a uniform thin layer, arrange half of the provolone cheese and turkey on each tortilla, leaving an edge to one side.
Place half the tomato slices and bacon down the center of each tortilla, and then top with a lettuce leaf. Roll each tortilla very tightly toward the edge without toppings.
Roll the tortilla logs in plastic wrap and twist the ends to keep them snug. Refrigerate for 1 hour.
Place toothpicks every 1/2 inch to 3/4 inch down the top of the rolls. Using a serrated knife, cut the tortillas into slices, leaving the toothpick in the center of each slice (about 8 slices per tortilla).
Arrange the pinwheels on a platter for serving, and refrigerate until ready to serve. Cover the platter with plastic wrap if you will be storing them for more than 1 hour.