Fill a large pot 1/3 the way up with water. Season the water with several pinches of salt. Add the collard greens, cover and simmer over medium heat for 7 minutes. Carefully remove the leaves with tongs and transfer to a large bowl to cool.
Separate the egg yolk over a large bowl. Whisking constantly, slowly pour the olive oil into the egg in a steady stream. Stir in the lime juice and season to taste with salt.
Make the Curry Filling
Once the soft-boiled eggs are cool, remove the shells and tear the egg over the mayonnaise bowl. To finish the filling, stir in the celery, onion, cilantro, raisins and salt.
Pat the chicken breast dry with paper towel and cut into small 1-inch thick chunks. Warm the olive oil in a large skillet over medium heat and when the oil shimmers, add the chicken. Season with salt and pepper (about 2 pinches each). Allow the surface of the chicken to brown (only stir every couple minutes).
After 6 minutes, when the chicken is cooked, stir in the garlic, curry powder, and coriander. Cook for 30 seconds until aromatic then pour the chicken and pan juices into the egg salad. Stir to incorporate then taste and adjust seasoning with salt and pepper as needed.
Assemble the Wraps
Spread the collard green leaf out on a cutting board and use the butt of your knife to pound the stem gently until flat. Add a few spoonfuls of filling and fold the leaf over the filling. Tuck in the sides and then proceed to roll tightly like a burrito. Cut in half with a sharp knife and serve.
*Chicken breasts vary in size and weight. I used 3 breasts which came in at 2.38 pounds but if yours weigh more or less, it's not going to negatively impact the recipe.Depending on the size of the collard greens, this recipe may yield 8-10 wraps. Please refer to the video where I demonstrate how to wrap.You may marinade the chicken overnight with the spices, but I think this results in slightly less flavor because the chicken doesn't develop as much of a crust when pan-searing.