Lay a single coconut wrap on a clean surface or cutting board. Add 2 Tbsp (~32 g) hummus and 1 1/2 Tbsp curry paste (~22 g) and spread on the end of the wrap closest to you.
Add bell pepper, carrots, avocado, kale, and cilantro and roll tightly away from you. Place seam side down on a serving platter. Repeat until you have 5 coconut wraps (or as many as you desire).
Best served fresh. Can store leftovers covered in refrigerator up to 1 day.
*If you can't get your hands on coconut wraps, feel free to substitute something similar, such as almond flour tortillas or flatbread. The toppings would also work well as a veggie sandwich on toasted bread. *Be sure to keep your coconut wraps well sealed for freshness. And if they are dry or brittle, try wrapping in a damp, warm towel to rehydrate and soften. *Prep time does not include making green curry paste or hummus.