Make the sauce: In a high-powered blender, place the chilis with the remain ingredients, except the olive oil, and blend until completely smooth. Add the olive oil and continue blending until emulsified. Set aside.
Drain and rinse the jackfruit. Squeeze out excess liquid by pressing the jackfruit pieces in a paper towel. Slice jackfruit into thin, ¼-inch thick strips using a small knife, from core to edge, or shred in a food processor.
Heat 1 teaspoon oil in a skillet over medium heat. Add shredded jackfruit and cook for 2-3 min. Add the sauce and ¼ cup water. Cook partially covered for 25 to 30 minutes. Stir occasionally. Once the mixture is dry, salt to taste.
Make the Caribbean black beans: Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent for 4-5 min. Add the black beans and the remaining ingredients, and simmer for 10 min. Stir occasionally.
To assemble: Spread the guacamole onto the collard leaf. In rows, add the black beans, corn, tomatoes, and jackfruit. Drizzle the filling with lime juice from a wedge and sprinkle with cilantro. Fold each extremity of the collard leaf perpendicularly to the rows of the filling and roll the free extremities into a burrito. Cut in half and secure each half with a toothpick.
Placed in a tight container in the refrigerator, the wraps will keep for a day, the blacks beans for a week and the jackfruit for 5 days.