Dilled Shrimp and Egg Salad Wraps

dilled shrimp and egg salad wraps Lunch
Dilled Shrimp and Egg Salad Wraps
  • 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! ...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.

No nutrition information available for this recipe

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