Cook the frozen edamame according to package directions.
Drain well, rinse with cold water to cool, and drain again.
Add the cooled edamame, cilantro, lemon juice, water, jalapeño, and garlic to a food processor.
Cover and blend until a smooth, creamy spread forms.
Set aside.
Cook the soy bacon slices until crisp, following the package .
Transfer to a paper towel-lined plate to drain, then roughly chop.
To assemble, lay a tortilla flat.
Spread about a quarter of the edamame mixture along one edge.
Top with a handful of mixed greens, chopped tomatoes, and a sprinkle of the crispy soy bacon. Tightly roll up the tortilla, starting from the filled edge. Secure with a toothpick if needed, and slice in half diagonally to serve.
