Thai Chicken Wraps

For sauce stir together peanut butter, water, soy sauce, lime juice, brown sugar and chili garlic sauce. Combine chicken with half of the sauce.

Wash collard greens well;* cut off bottom stems. Place leaves shiny sides down; using a peeler, shave center veins even with leaves. Place 2 leaves on a paper towel; microwave 30 seconds. Repeat.

To fill, place leaves shiny side up with center veins running horizontally. Place one-eighth each of the chicken and remaining ingredients along each vein. Fold in sides and roll tightly. Cut in half; serve with remaining sauce.