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Combine kale and 2 tablespoons water in a large skillet. Set over medium heat, cover and cook, stirring occasionally, until kale is wilted and soft, about 10 minutes, adding more water if needed. Let cool.
In a medium bowl, mash garbanzo beans with the back of a fork until fairly smooth. Add onion, pickles, celery, mustard, applesauce, dill and pepper and mash until well mixed. Spread mixture over tortillas, top with kale and roll up.