Collard & Chicken Wraps

11 ingredients
5 steps

Ingredients

  • 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

Directions

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

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