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

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Prep 10 min
Total 10 min
Servings 4

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

Jun 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.

Nutrition Information

No nutrition information available for this recipe

Dilled Shrimp and Egg Salad Wraps

Ingredients

Steps

Nutrition Information

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