Ingredients :

• Veal sirloin — The prime cut of veal, from the thigh. Lean, without sinew, it slices easily into thin strips. At the butcher’s, ask for it very fresh, uniform pale pink color. Avoid pieces that lean towards gray — a sign the cut has been waiting too long.
• Red lentils — Not green lentils from Puy, not beluga — the red ones, which melt in 15 minutes without soaking and give the hummus its creamy texture and orange color. At a basic supermarket, they cost next to nothing.
• Cumin — The aromatic key to the hummus here. Powdered works fine, but if you have a mortar, toast whole seeds in a dry pan for 30 seconds before grinding — the scent goes from a cupboard spice to something truly fragrant.
• Crunchy vegetables — Cucumber, red bell pepper, julienned carrots, fine red cabbage — anything that stays firm and fresh. Cut them into thin sticks but not too thin: you want crunch under your teeth, not chewing effort. It’s this contrast in texture that makes the wrap interesting.