Wash the collards well. Blot dry. Slice out the thick stems and discard (you could use them to make broth later -- I do it all the time). Place the collard leaves on on top of each other and roll them up widthwise, forming a tight collard cigar. Using your sharpest knife, slice across as thinly as possible, forming skinny ribbons -- collard tinsel, or to use the correct culinary term chiffonade. You'll have about 4 cups of greens. Congratulations, you've just done the toughest bit of the recipe.

Scoop the collards into a large bowl. Add the lime juice and olive oil and toss to combine. Sprinkle in the cumin and chili powder and toss again.

Spread a good spoonful or two of greens (1/3 to 1/2 cup, depending on tortilla size) on each tortilla. Roll up and enjoy.