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In a small bowl, beat the eggs and season with salt and pepper.
Heat a non-stick skillet over medium heat and lightly grease with cooking spray or oil.
Pour the beaten eggs into the skillet, swirling to create a thin round shape. Cook for 2-3 minutes until set, then flip and cook for another minute. Repeat with the remaining eggs.
Place one lettuce leaf on a clean surface and layer it with half of the crumbled bacon, grated cheddar cheese, diced tomatoes, and diced bell peppers.
Place one cooked egg on top of the vegetables and fold the lettuce leaf to form a wrap. Repeat with the remaining ingredients to make a second wrap.
Serve the Low Carb Breakfast Wraps with optional hot sauce or salsa on the side, if desired.