Dilled Shrimp and Egg Salad Wraps

Dilled Shrimp and Egg Salad Wraps

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!
Total 10 Minutes
Servings 4

Ingredient List

  • 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


  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.
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