Buy a bunch of collard greens with larger leaves: The larger leaves are perfect for big wraps that leave you feeling satisfied! Shave the stems: The stems of collard greens are tough, so shaving the stems down to be as thin as possible will help the wrap taste better, and make it easier to work with. To shave the stems, you’ll flip the collard green with the brighter green, concave side down, then use a sharp knife or potato peeler to shave down the stem until it is as thin as you can get it. Put the sauce on the inside: Whether you are making these roast beef wraps or you are making another version, the key to making sure these wraps hold up is to try to protect them from too much moisture. So, don’t smear your sauce or mayo on the leaf, put it on the inside instead.