From My Bowl

0 Prep: Drain and rinse your lentils if using canned. Place them on a clean paper towel or kitchen towel and gently pat dry to remove excess water.
1 Lentils: Add the lentils to a small bowl along with the hummus and green sauce. Gently mix well, until the lentils are evenly coated and will stick together.
2 Assemble: Place the mixed greens in the center of your wrap, then spread the cucumber slices evenly over the top and press them down slightly. Use a spoon to place the lentils on top of the cucumber, forming a long “log” shape. Fold the shorter ends of your wrap in, then roll it up.
3 Pan-Fry (Optional): Warm the olive oil in a medium nonstick skillet over medium heat. Add the wrap, with the open folded side down, and place a heavy flat object on top of it (such as a smaller pot lid). Sear the wrap for 5 minutes, the use a spatula to flip and sear for an additional 2 to 3 minutes, until golden.
4 Serve: Slice in half and serve with hot sauce or as-is! This wrap is best enjoyed fresh, though you could prep the lentils (step 2) in advance and store in an airtight container in the fridge for up to 3 days.