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PdfMake the crispy tofu tenders. Preheat the air fryer or oven to 400°F (200°C). If using an oven, line a baking sheet with parchment paper.
In a shallow bowl, combine the chickpea flour with ¾ cup water, and mix well.
In another shallow bowl, add the breadcrumbs, sesame seeds, garlic powder, salt, and pepper. Stir together.
Dip each tofu nugget into the chickpea flour mixture and then roll in the breadcrumb mixture until completely coated. Gently place the breaded tofu either into the air fryer or onto the parchment-lined baking sheet. Spray the breaded nuggets with cooking oil.
Air-fry for 15 to 20 minutes or bake in the oven for 30 to 40 minutes, until golden brown. Set aside and allow to cool for about 15 minutes.
Prepare the salad. Into a large salad bowl, add the kale, carrots, onion, and cooked brown rice. Keep the tofu separate to retain its crispiness.
Drizzle on as much or as little Chipotle Ranch or Honeyless Mustard as you like, and toss well. Use a salad chopper, if you have one, to further chop the salad.
Assemble the wraps by placing a generous portion of the salad onto a large tortilla, add on the tofu, then roll it up, and enjoy!