Add the cottage cheese, egg, salt, Italian seasoning, and garlic powder to a blender and blend until completely smooth and uniform—this creates the base for your wraps. The egg acts as a binder while the seasoning builds flavor into the crepe itself. Pour the batter into a bowl and set aside while you prepare your oven and pan.

Preheat your oven to 350°F. Line a large baking sheet (or two 9x13 inch pans if you prefer thinner wraps) with parchment paper, then pour the cottage cheese batter onto it and spread into an even, thin layer using an offset spatula or the back of a spoon—aim for about 1/8 inch thickness for pliable wraps. Bake for 25-35 minutes until the top is lightly golden and the wraps are set but still slightly flexible when gently pressed. I like to check around the 25-minute mark because oven temperatures vary, and you want them cooked through but not crispy.

Remove the baked wraps from the oven and let cool for about 5 minutes—this allows them to firm up just enough to handle without tearing. While they cool, prepare your fillings: slice the cucumbers and avocado, tear the basil leaves, and have the arugula, roasted red peppers, mozzarella, salt, and pepper ready to go. This mise en place ensures you can assemble quickly while the wraps are still warm and pliable.

Once the wraps have cooled slightly, carefully peel them off the parchment paper. Layer your fillings in the center of each wrap in this order: mozzarella first (it will soften from the residual heat), then arugula, roasted red peppers, cucumber slices, avocado, and fresh basil. Season the fillings lightly with salt and pepper, then roll each wrap tightly like a burrito. I find that layering the cheese first helps it melt slightly and act as a light adhesive that keeps everything together as you roll. Drizzle lightly with balsamic glaze and serve immediately.