Preheat a frying pan over medium heat and add the bacon. Cook until crispy, about 5-7 minutes, then remove and set aside on a paper towel to drain excess fat.
In the same pan, add the spinach and sauté until wilted, about 2 minutes. Remove from the pan and set aside.
Whisk the eggs with milk, salt, and black pepper. Heat olive oil in the pan over medium-low heat, pour in the egg mixture, and gently scramble until just set, about 3-4 minutes.
Lay each tortilla flat, sprinkle half of the cheddar cheese on each, then layer with the scrambled eggs, crispy bacon, and sautéed spinach.
Roll up each tortilla tightly, slice in half, and serve immediately for a warm, cheesy, and hearty breakfast wrap.
