Dilled Shrimp and Egg Salad Wraps

 

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

• 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.