Prepare your corn and black bean salsa. The link is up above.
Lightly steam the collard greens for 1-2 minutes. Fill up a large soup pan with 2 inches of water and bring to a boil. Add your leaves in, stem side down and cover with a lid. Check after 1 minute. They should be a bright green and very flimsy. If needed, let steam for a minute longer.
Then using a sharp knife, remove the stem, and cut the large leaf into to two pieces. Overlap the middle of the leaves about a 1/2 inch.
Spread 1 tablespoon of vegan mayo over the lower third of the collard leaf.
Cut your avocado in half, and slice it into thin pieces. I put half of an avocado into each collard wrap. Laying the slices over eachother in the middle of the leaves.
Then add 1 cup for you corn and black bean salsa over the avocado.
Roll up from the bottom, fold in the sides, and continue to roll all the way up like a burrito.
Secure with a tooth pick if necessary and slice in half.
Repeat for the second collard wrap.