Slice the avocado, cut the tomatoes and chilli into julienne strips, discarding the seeds, and slice the salad onions on the diagonal.
Gently warm both sides of the deli wraps in a dry frying pan. Place them on a work surface; arrange the sardine halves across the middle of the deli wraps and top with avocado, tomatoes, chilli and salad onions.
Drizzle the olive oil over the ingredients and season with salt and pepper. Carefully fold the sides inwards to wrap the filling, cut in half.
2 Mission Mediterranean Herb Deli Wraps
4 sardines in brine, halved and boneless
1/2 large ripe avocado, peeled and stoned
2 large ripe plum tomatoes
1 fresh green chilli
2 salad onions
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper