Simmer in small saucepan till tender:
1 large carrot, grated
2-3 Tbsp. water or broth
2 Tbsp. coconut cream or coconut butter
-- you could try subbing in 1/4 cup coconut milk for the two above ingredients - I find coconut cream easier to keep on hand and dilute as needed
1 - 1 1/2 cups chopped cooked chicken
1 Tbsp. sesame butter
Salt, pepper, garlic powder, cumin, cinnamon, chili powder to taste - depending on how your chicken leftovers were seasoned and what you are in the mood for.
Dash of broth or coconut milk as needed to prevent sticking.
Stir chicken and carrots in sauce, cooking on medium low heat until simmering and thick, and resembling something like tuna salad (but much better smelling!). Remove from heat and allow to cool slightly. Stir in some chopped fresh parsley or chives if they're handy.
Prepare 2 or 3 collard leaves for wrapping. Wash, pat dry and remove fat stem from lower end. For small leaves, cut upwards an inch or so into the leaf to remove as much stem as possible without compromising the leaf's wrappability. For large leaves, simply cut leaf in two sections on either side of the stem for two stemless wraps.
Place 2 or 3 Tablespoons of filling in each leaf and wrap as for egg rolls or burritos. The warm filling wilts the leaf just enough to make it soft and easy to eat. Enjoy immediately.