In wok heat 1-2 Tbsp. on high heat until hot. Add the garlic, ginger, and onion and saute 2-3 minutes or until fragrant. Add the vegetables and cook for another 1-2 minutes or until tender. Transfer to a plate.
Add 1-2 Tbsp more oil to wok. Pour in the beaten eggs. Scramble into small pieces until cooked. Add cooked meat and saute for another minute.
Stir in the rice and break up any large pieces while tossing until heated through about 2 minutes.
Drizzle in soy sauce, fish sauce, mirin, and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the vegetables back in and toss to combine. Salt and pepper to taste.
Combine mayonnaise, tarragon, and lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Divide romaine, tomato, bacon and chicken among the flatbreads. Roll up and enjoy.
You can use a rotisserie chicken here. I prefer to just bake and season a couple of chicken breasts, of course do what's easiest for you.