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Dilled Shrimp and Egg Salad Wraps

Name: Dilled Shrimp and Egg Salad Wraps
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Prep 10 min
Total 10 min
Servings 4

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!

June 1, 2010

Ingredients

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

Steps

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.