Collard & Chicken Wraps

• 16 each large collard greens, thick stems removed
• 2 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1 cup fresh lemon juice
• 4 tsp. Sriracha sauce (hot chili sauce)
• Wrap
• 1 qt. watermelon chunks
• 2 cups frozen corn, thawed
• 2 cups feta cheese crumbles
• 2 cups chickpeas (garbanzo beans), cooked or canned
• 64 each fresh mint leaves
• 2 qt. grilled boneless skinless chicken breasts, diced

1. Freeze collard greens until wilted, or blanch leaves then shock in ice water to wilt.
2. Combine mayo, lemon juice and Sriracha.
3. For each serving: Layer ingredients for Wrap, in order listed, in center of 1 leaf; top with 3 Tbsp.
4. mayo mixture.
5. Roll up burrito-style; cut in half.

collard greens, mayonnaise, lemon juice, sriracha sauce, watermelon chunks, frozen corn, feta cheese crumbles, chickpeas, mint, chicken breasts

Taken from www.kraftrecipes.com/recipes/collard-chicken-wraps-177696.aspx (may not work)