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!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

wrap

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.
Makes 4 wrap
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 Starch;
    • 2 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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