Dilled Shrimp and Egg Salad Wraps
FROM: William
PREP TIME: 5
COOK TIME: 5
SERVINGS: 4
DESCRIPTION:
Adding shrimp and fresh dill weed make egg salad special...
INGREDIENTS:
4 hard-cooked eggs, chopped
1 cup chopped cooked shrimp
1 tablespoon chopped fresh dill weed
2 tablespoons finely chopped red onion
tablespoons creamy mustard-mayonnaise sauce
1/4 teaspoon salt
4 Old El Paso® flour tortillas (8 inches in diameter)
2 cups shredded lettuce
DIRECTIONS:
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.
SHOPPING LIST :
Check each Item!
4 eggs
1 cup shrimp
chopped fresh dill weed
red onion
creamy mustard-mayonnaise
4 Old El Paso® flour tortillas
2 cups shredded lettuce
