Put chickpeas, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Scrape sides of food processor and add salt, pepper, tahini and honey and pulse until smooth. If mixture is too thick, add water, 1 tablespoon at a time. Place in fridge to chill.

Place collard leaves flat (rough side up) on a cutting board and take a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf. Each wrap will require two leaves for rolling. Place two leaves head to foot, overlapping about half way. Apply a generous amount of spread at the center where the two leaves overlap and pile on your veggies. Fold in sides and roll like you would a burrito. Cut through the centre just before eating.

Alternatively, spread into tortillas, add vegetables and roll. Serve with chipotle mayonnaise, recipe that follows.

Note: try adding veggies like grated carrots, avocado, cucumber slices or sprouts to your wraps.