Rinse the red split lentils thoroughly under cold water. Place the rinsed lentils in a bowl and cover them with at least 2 inches of fresh water. Let them soak for a minimum of 2 hours, or preferably overnight.

After soaking, drain the lentils completely and rinse them again. Transfer the drained lentils to a high-speed blender with 1 cup of fresh water and 1/2 tsp salt. Blend until completely smooth and creamy, scraping down the sides as needed. The batter should have a consistency similar to crepe batter; if it's too thick, add a tablespoon of water at a time until desired consistency.

Heat a large non-stick skillet over medium heat. Lightly brush with olive oil. Pour about 1/4 to 1/3 cup of lentil batter onto the hot skillet, tilting the pan to spread it into a thin, even circle (about 6-7 inches in diameter).

Cook for 2-3 minutes, or until the edges start to crisp and the surface looks set and dry. Carefully flip the wrap and cook for another 1-2 minutes until lightly golden and cooked through. Transfer the cooked wrap to a plate and cover with a clean kitchen towel to keep warm and pliable. Repeat with the remaining batter, brushing the pan with more oil as needed. You should get 6-8 wraps.

In a medium bowl, gently flake the drained sardines with a fork, breaking them into smaller pieces but leaving some chunks for texture.

Add the halved cherry tomatoes, diced cucumber, sliced red onion, pitted Kalamata olives, chopped fresh parsley, and chopped fresh dill to the bowl with the sardines.

In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the sardine and vegetable mixture. Gently toss everything together until evenly coated. Taste and adjust seasoning as needed.

Lay a lentil wrap flat on a serving plate. Spoon a generous amount of the Mediterranean sardine salad onto the center of the wrap. Fold or roll the wrap as desired and serve immediately.