Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and Brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 ounce of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and Brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve.