In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.
Recipe by The Paleo Network at https://paleo.com.au/recipe-paleo-lunch-prawn-collard-wraps/