Melt the ghee (or coconut oil) in a large skillet over medium-high heat.
Add bacon and cook until crisp; remove from skillet to a paper towel and set aside.
Add the onion and garlic to the same skillet (without draining); cook until onion has softened then add the jalapeno and tomatoes; stir to combine.
Add the beaten eggs then season with salt and pepper. Cook and stir until eggs are set or cooked to desired firmness (3 to 5 minutes).
Remove skillet from heat and sprinkle egg mixture with chopped cilantro. Spoon egg mixture into the coconut wraps (or lettuce leaves) and top with sliced avocado; wrap as tightly as the wraps will allow and serve.