Heat the olive oil in a saucepan. Add the onions, garlic, jalapeno and chicken pieces. Saute for 5 minutes.
Add the tomato, tomato paste and spices. Stir and let simmer for 10 mins.
Meanwhile bring a large pot of water to the boil. Prepare a large bowl of icy cold water (I dumped a few ice cubes into there to keep it cold).
Put the collard leaves into the pan. Let boil for a minute then quickly remove and instantly place into the cold water. This blanches the leaves and stops them from over-cooking – thereby keeping them firm for tortilla goodness.
Scoop a large spoonful into each leave, top with your choice of condiments then roll it up and cram it into your face.