To prepare the white bean artichoke spread, preheat oven to 375F. Drizzle the half tablespoon of the olive oil over the head of garlic and rub the oil over the exposed cloves. Wrap the garlic in foil and roast for 35-40 minutes, or until the cloves are very tender and browning.
Place the white beans, lemon juice, salt, and remaining olive oil into a food processor fitted with the S blade. When the garlic is ready, squeeze all of the roasted cloves into the mixture. Process the mixture for about 2 minutes, or until it's very smooth. Add the artichoke hearts and pulse to incorporate them; they should be chopped into small pieces and the dip should be a little chunky. Add freshly ground black pepper to taste.
To make the sauce, blend all ingredients together in a blender or a food processor till smooth. Set the sauce aside.
Fill a pot with a few inches of water and fit it with a steamer attachment. Steam the kale until it's wilted and bright green, about 4-5 minutes.
Heat a 10-inch skillet or frying pan over medium low heat and spray it with a little avocado oil. Spread one wrap with half of the artichoke white bean spread. Top the white bean spread with half of the steamed kale. Place another wrap on top. Add the wrap "sandwich" to your pan. Heat for about 2 minutes per side, or until both sides are crisp and browning. Repeat with the remaining two wraps and the other half of the white bean spread and steamed kale.
Cut the toasted wrap rounds into quarters. Serve with the sauce.