Lunch
Dilled Shrimp and Egg Salad Wraps
Description
Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!
Ingredients:
- 4 hard-cooked eggs, chopped
- 1 cup chopped cooked shrimp
- 1 tablespoon chopped fresh dill weed
- 2 tablespoons finely chopped red onion
- 3 tablespoons creamy mustard-mayonnaise sauce
- 1/4 teaspoon salt
- 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 2 cups shredded lettuce
Directions:
- Mix all ingredients except tortillas and lettuce in medium bowl.
- Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
- Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
