Preheat the oven to 365°F and line a baking sheet with parchment paper.

Finely grate the potato, then squeeze out excess moisture in your hands or a clean kitchen towel.

In a bowl combine the grated potato, egg, salt, black pepper, garlic powder, thyme, and shredded mozzarella, and mix until a sticky, uniform mixture forms.

Spread the potato mixture on the prepared baking sheet into a thin rectangle about 10 by 8 inches, smoothing the surface evenly.

Bake for 20 to 25 minutes until the base is golden on top and the edges are lightly browned and set.

Remove the baked base from the oven and let it cool for 3 to 5 minutes until slightly firm but still flexible.

Spread the cream cheese evenly over the warm base, leaving a small border on all sides.

Arrange the halal turkey strips slices over the cream cheese, then add the cucumber strips and tomato slices in an even layer.

Starting from a shorter side, tightly roll the base into a wrap, using the parchment to help you lift and roll.

Let the wrap rest seam side down for 2 minutes, then slice into halves and serve immediately.