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Dilled Shrimp and Egg Salad Wraps

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

Prep Time: 10 min
Total Time: 10 min
Makes: 4 wrap

(20 ratings)

Member Reviews (4)

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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	Old El Paso® flour tortillas (8 inches in diameter)
2	cups shredded lettuce

Serve with...

Easy Ranger Cookies
Total Time: 40 min

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.

Success

Shredding the lettuce makes rolling the wraps easier. To shred the lettuce, cut the leaves into thin strips with a sharp knife.

Time Saver

Pressed for time? Look for hard-cooked eggs in the deli or dairy area of the grocery store.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 285 mg; Sodium 670 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 10 %; Iron 22 % Exchanges: 2 Starch; 2 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Dilled Shrimp and Egg Salad Wraps

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