Dilled Shrimp and Egg Salad Wraps

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome! ...MORE + LESS -

4 hard-cooked eggs, chopped

1 cup (250 mL) chopped cooked shrimp

1 tbsp (15 mL) chopped fresh dill weed

2 tbsp (25 mL) finely chopped red onion

3 tbsp (45 mL) creamy mustard-mayonnaise sauce

1/4 tsp (1 mL) salt

4 Old El Paso* Large Flour Tortillas (1/2 8 count package)

2 cups (500 mL) shredded lettuce

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1

Mix all ingredients except tortillas and lettuce in medium bowl.
2

Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
3

Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.