This is a Tone It Up recipe that I’m pretty please with. I really like how well the collards hold up as a wrap – and stay fresh in the fridge for weeks. I also really like the idea of the parsnip rice, but made some modifications to mine that (I think) made it taste sweet. The portions are also pretty large, so plan on having this all week for lunch or cut it in half!

What you need:
Parsnip Rice
2 parsnips, washed and peeled
1/2 cup cashews (original recipe called for pine nuts)
2 tbsp olive oil
1 lemon, juiced
1 tbsp apple cider videgar
3 tsp dill
1 tsp orange zest
1/2 tsp salt / pepper

Wrap fillings – whatever you have in the fridge!
4-6 collard leaves
2 bell peppers (your choice of color)
1 carrot
tomatoes
onions
cilantro

What you do:
For the parsnip rice
1. Chop the parsnips in a food processor until it is rice consistency.
2. Add the cashews and pulse together.
3. Add remaining ingredients and pulse until well combined.

For the wrap
1. Take one collard leaf and lay face down. Add 4-5 spoonfuls of the parsnip rice to the center of the leaf.
2. Add your preferred fillings on top of the rice – and any additional condiments (I added spicy mustard).
3. Roll like a burrito, then cut in half!