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
  • Servings 4

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
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.

Expert Tips

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
285 mg
285 %;
Sodium
670 mg
670 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
2 g
2 %
),
Protein
18 g
18 %
;
% 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.