In a medium sized bowl, add the carrots and cabbage. Pour half of the sauce over the vegetables, and mix to combine. Set aside.
Fill a very large bowl with warm (not hot) water and 2 tablespoons of vinegar. Add collard leaves, and allow them to soak for 10-15 minutes.
Take 2 leaves out at a time, and use a knife to shave the stem off the back of the leaf, being careful not to pierce through the leave. Trim the stem at the bottom of the leaves.
Place the two leaves bright green sides down, with the tops facing opposite directions and the bottoms overlapping 4-5 inches. See the video or photos if this step is difficult to understand.
Into the center of the leaves, add the sliced mango and avocado.
On top of the mango and avocado, add 1/4 of the chicken and 1/4 of the cabbage and carrot mixture.
Wrap up the collard greens by first taking the two tops and folding them into the center of the warps, covering the fillings. Then, roll them from one side to the next.
Cut the wraps in half and serve them with remaining dipping sauce.