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Dilled Shrimp and Egg Salad Wraps

Dilled Shrimp and Egg Salad Wraps
  • Prep 10 min
  • Total 10 min
  • Servings 4

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome! ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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

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