1/2 cup plain whole-milk Greek yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
2 scallions, thinly sliced
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
4 cups (about 1 pound) shredded or chopped cooked chicken
1/4 cup raisins, regular or golden
1/2 bunch collard greens, tough center stems removed
Mix the yogurt, mayonnaise, curry powder, scallions, 1/4 teaspoon salt, and pepper in a medium bowl. Add the chicken and raisins and stir to combine. Taste and add more salt, pepper, or curry powder as needed.
Place the collard green leaves shiny-side down on a work surface. Divide the chicken salad among the leaves, placing the chicken salad across the top. Roll each leaf up like a burrito: Fold the bottom up over the filling, fold the sides in, and then roll tightly from the bottom up. Cut each wrap in half if desired (or if the leaf naturally splits where the stem is).