Crunchy Buffalo Ranch Lentil Wraps

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 buffalo sauce; I recommend starting with 2 teaspoons of hot sauce for a mild buffalo flavor, and increase up to 5 teaspoons if you like spicy food. Gently mix well, until the lentils are evenly coated and will stick together.
2 Shredded Veggies: Add the shredded brussels sprouts or slaw to a separate medium bowl along with 2 tablespoons of ranch dressing. Mix well.
3 Assemble: Place the shredded veggies in the center of your wrap, then use a spoon to place the lentils on top, forming a long “log” shape. Fold the shorter ends of your wrap in, then roll it up.
4 Pan-Fry (Optional): Warm the oil in a medium nonstick skillet over medium heat. Place the wrap into the pan with the 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, then use a spatula to flip and sear for an additional 2 to 3 minutes, until golden.
5 Serve: Slice in half and serve with hot sauce and ranch, 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.