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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.
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.
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.
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, then use a spatula to flip and sear for an additional 2 to 3 minutes, until golden.
Slice in half and serve with hot sauce or as-is! This wrap is best enjoyed fresh, though you could prep the lentils in advance and store in an airtight container in the fridge for up to 3 days.