Here I say to use 1 red chilli but remember, this needs to be to your taste so if you don't like things hot just use half and if you want a spicy kick, use 2.  Different chillies have different heat - even from the same packet - so the easiest way to know how hot a chilli is, is to cut off and taste a small amount. This will help guide you with how much to use. 

Ingredients  

4 x salmon fillets 
1 tsp olive oil 
4 x wraps 
2 little gem lettuce, chopped 

For the salsa
1 ripe mango, cut into small chunks 
½ tsp caster sugar 
1 lime, juiced 
1 red onion, finely diced 
1 red chilli, very finely diced 
handful parsley, very finely chopped (optional) 
Salt and pepper  

For the spice rub
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp paprika 
½ tsp caster sugar  
½ tsp chilli powder 
1 tsp oregano 
1 tsp salt 
Grind of fresh black pepper 

Guacamole 
2 ripe avocadoes 
3 heaped tbsps of sour cream 
Juice of ½ a lime 
½ tsp of salt 

Method  

If you are cooking outside over fire then light your coals about half an hour before you want to eat.  Cooking over fire takes some practice but as a general rule of thumb only start to cook when of the flames are gone.  Corn should be cooked when the flames have just died down and the heat searing. 

Meanwhile mix the spice rub ingredients together and press into the salmon ensuring they are completely covered. Lightly oil a piece of foil and place the fillets on the top skin side down. If you do not have skin just put the side that did have skin down so the top is perfectly pink. 

The salmon will take around 15 minutes although will depend on the thickness of the fillets. For the first 8 minutes try not to move the fillet at all because you do not want it to start to break up. The aim is to move and turn only once. Alternatively place under a preheated medium hot grill for 10-15 minutes. 

While the salmon is cooking, into a bowl add the sugar and lime juice and stir together so that the sugar dissolves.  Add all the other salsa ingredients and stir.   

Cut your avocado in half long ways and remove the stone. Scoop the flesh out into a dish and mash with a fork. Add the other guacamole ingredients and stir. Check the seasoning and adjust if necessary. 

When your salmon has finished cooking, warm the wraps on for 30 seconds or, you do not want them crispy.  To serve put a smear of the guacamole, top with the little gem and then the salmon.  Finish with the salsa.

TIP: If you want to know if your salmon is cooked, insert a knife into the middle of the fillet, if it's cooked the tip will come out hot.