Slice ends off cucumbers.
Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.
On a flat surface, lay each kale leaf flat.
In a medium bowl, mash chickpeas with a fork and season with a pinch each salt, black pepper, chili powder, and cumin.
Divide the chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.
Over chickpea mix, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts, and cilantro.
Zesty Peanut Sauce
To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger, and remaining pinch each black pepper and chili powder.
Add 1 tbsp water; process until smooth.
Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.
Simple Balsamic Vinaigrette
Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until sugar and salt dissolve.
Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
Taste and adjust the seasonings.
Finish and Serve
Drizzle 1 tsp dressing over ingredients on each kale leaf.
Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining dressing