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For the cottage cheese wrap: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13-inch) with parchment paper and grease with cooking spray.
In a blender or food processor fitted with the blade attachment, add the cottage cheese, garlic powder, Italian seasoning, turmeric, salt and egg. Blend until very smooth, 15 to 20 seconds.
Evenly spread on the prepared sheet pan using a rubber or offset spatula into a thin even layer to the edges of the pan.
Bake until cooked through and lightly browned, 30 to 35 minutes. Allow the wrap to cool for 5 to 10 minutes.
For the filling: In a small bowl, combine the mayonnaise and pesto. Spread evenly on top of the wrap. Top with the turkey slices, romaine, tomato slices, avocado and bacon strips.
Roll the wrap up, like a jelly roll, starting with the shorter end. Slice in half and serve.