Prepare Kale: Remove tough stems and wash the kale. Dry it thoroughly, allowing any excess water to drain.

Prepare Sauce: In a blender or food processor, combine half the avocado, ⅔ of the sun-dried tomatoes, extra virgin olive oil, ground cayenne pepper (adjust to taste), garlic, lemon juice, nutritional yeast, Bragg's Liquid Aminos, and salt and pepper to taste. Blend until the sauce is smooth.

Prepare Salad: In a large bowl, combine the chopped kale, finely chopped red onion, and the remaining sun-dried tomatoes. Add the sauce to the bowl and massage it into the kale leaves with your hands for about 5 minutes. Set the salad aside to rest for at least 30 minutes, allowing the kale to soften and the flavors to meld.

Prepare Wrap or Salad: Slice the remaining avocado. Place a portion of the kale mixture onto each tortilla, add slices of avocado, and wrap them up.

Prepare Homemade Lemonade: In a pitcher, combine water, freshly squeezed lemon juice, and granulated sugar (adjust to taste). Stir until the sugar dissolves. Fill glasses with ice cubes and pour homemade lemonade over the ice.

Serve: Serve the spicy kale wraps alongside chips, pickle, and lemonade.