For Slaw:
Mix shredded green cabbage, shredded carrot, juice of 1/2 lemon, juice of 1/2 lime, salt, and pepper in a bowl.
Set aside.
For Curry Chicken Salad:
Combine mayo, scotch bonnet pepper sauce, Jamaican curry powder, grated ginger, cilantro, thyme, juice from 1/2 lemon, juice from 1/2 lime, salt, and pepper in a bowl.
Stir dressing until completely mixed. Taste. Adjust seasoning if necessary.
Add chopped chicken breast, chopped celery, apple, scallions, golden raisins, and chopped pecans. Mix to coat ingredients. Set aside.
Assemble wrap:
Lay collard green leaf on the surface, overlay 2 leaves for more surface area.
Spread Curry Chicken Salad on the bottom third of the wrap.
Add slaw.
Fold the bottom of the wrap upwards. Fold each side of the wrap over the filling. While keeping the sides tucked in, roll from the bottom up.
Spread a little mayo on the inside to help the last piece stick, optional.
Slice wrap in half.
Repeat as needed
Note: Homemade mayo is perishable, so consume leftovers within 3 days and always keep refrigerated.