Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped collard greens (or baby kale) and cook 3–5 minutes until wilted. Stir in shredded cooked chicken, smoked paprika, salt, black pepper, and hot sauce (if using). Cook until heated through, 2–3 minutes. Remove from heat and let cool slightly.

Filling — mac & cheese

In a small saucepan over low heat, melt 1 tablespoon butter. Whisk in 1 teaspoon flour and cook 30 seconds. Slowly whisk in 3 tablespoons milk until smooth and slightly thickened, about 1 minute.

Remove from heat and stir in 3/4 cup shredded cheddar, 1/4 teaspoon salt, and a pinch of black pepper until smooth. Fold in 1 cup cooked elbow macaroni. Let cool slightly.

Filling — sweet yams

In a small bowl, combine 1 cup mashed sweet potato, 1 tablespoon brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Mix until smooth and spreadable. If mixture is too loose, chill briefly to firm up.

Assembly & binding

Prepare an egg wash by beating 1 egg with 1 teaspoon water. Lay out a tortilla or wrapper on a clean work surface. Spread about 2 tablespoons of the mashed sweet yam in a strip near one edge (this adds sweetness and helps bind).

Top the yam with about 1/3 cup of the chicken & greens mixture, then 2–3 tablespoons of mac & cheese, and a sprinkle (about 2 tablespoons) of the shredded cheese blend. Dot with 1 teaspoon softened cream cheese if using to help everything adhere.

Fold the sides of the tortilla slightly over the filling, then tightly roll from the filling edge to form a compact log. Brush the edge seam with egg wash to seal. Repeat to make 6 rolls.

Breading & frying

Prepare dredge and batter

In a shallow bowl, whisk together 1/2 cup flour, 2 teaspoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl, whisk 1 egg with 1/2 cup cold water to make a thin batter. If you prefer a thicker breading, reduce water.

Coat rolls

Heat oil in a deep pot or heavy skillet to 350°F (175°C) — about 2–3 inches deep. Working one at a time, dust each roll lightly with the dry flour mix, then dip into the egg-water batter, ensuring full coverage. Allow excess to drip off.

Fry

Carefully lower rolls into hot oil (do not overcrowd). Fry 2–3 minutes, turning once, until golden brown and crisp. If using tortillas, they may brown faster; monitor closely. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest 2 minutes before serving to allow cheese to set slightly.

Safety note

Make sure the internal temperature of the rolls reaches at least 165°F (74°C) if chicken was not fully cooked before assembly. Reheat oil between batches if temperature drops.

Optional dipping sauce

Whisk together 1/2 cup mayonnaise, 1 tablespoon hot sauce, 1 teaspoon lemon juice or vinegar, and 1/2 teaspoon honey until smooth. Adjust seasoning to taste. Serve alongside warm rolls.