Dilled Shrimp and Egg Salad Wraps

Dilled Shrimp and Egg Salad Wraps
  • Extra Mild
  • 10 Minutes
  • Fish And SeaFood
  • Serves 4
  • Sandwiches & Wraps
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 (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

Preparation

  • 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.