In small bowl, combine tahini, lemon juice, extra virgin olive oil, maple syrup, sesame oil, water and grated garlic. Whisk until well combined. Season with salt to taste.

In large bowl, add kale and drizzle with dressing. Using cooking gloves, massage dressing into kale.

Mix sundried tomatoes and red onions with dressed kale.

In separate bowl, mix extra virgin olive oil, lemon juice, garlic powder, cumin and parsley. Add chickpeas to bowl and gently toss to coat.

To assemble wrap, overlap 2 wraps by approximately 2 inches. Spread 1/3 of wrap with half of the mashed avocado. Repeat for second wrap.

Layer half of the kale on top of avocado followed by half of the seasoned chickpeas. Repeat for second wrap.

Starting with the kale and chickpea side, roll up each wrap, squeezing tightly.

Cut each wrap in half and serve immediately.