Bring a large pot of water to a boil. Add the collard green leaves and cook for 1-2 minutes until they are slightly softened but still vibrant green. Using tongs, transfer the leaves to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then gently pat dry with a paper towel. Set aside.

In a large mixing bowl, combine the shredded turkey breast, dried cranberries, finely chopped walnuts, shredded carrots, and chopped parsley. Mix well to ensure the ingredients are evenly distributed.

In a small bowl, whisk together the coconut yogurt, apple cider vinegar, ground cinnamon, and salt. Adjust the seasoning to taste. The dressing should be smooth and well-combined.

Lay a collard green leaf flat on a clean surface, with the stem end facing you. Place about 1/4 cup of the turkey mixture in the center of the leaf. Drizzle a small amount of the coconut yogurt dressing over the filling.

Fold in the sides of the collard green leaf towards the center, covering the filling. Starting from the bottom edge, carefully roll up the leaf to form a tight wrap, enclosing the filling completely.

Arrange the finished wraps on a platter. You can serve them immediately or chill them in the refrigerator for a bit before serving. Provide extra dressing on the side for dipping if desired.