- In a large bowl, combine chicken, mayo, curry, cayenne, paprika, and raisins. Mix well and season with salt and pepper.
- Lay half of the collard leaves out overlapping and add half chicken salad; sprinkle with red onion. Roll like a burrito. Repeat with remaining collards and chicken.
- Heat a griddle or cast-iron pan to medium-high. Add enough oil to coat pan and add wrap. Char collards on both sides, about 2 minutes per side. Remove and slice in half.