Dilled Shrimp and Egg Salad Wraps

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!

Dilled Shrimp and Egg Salad Wraps

OldElPasoRecipe by OldElPaso

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10 minutes

10 minutes

4 wrap

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Nutrition Info

  • 1 Serving
  • 290
  • 13g
    (Saturated Fat 3g)
  • 285mg
  • 670mg
  • 26g
    (Dietary Fiber 2g)
  • 18g
  • Percent Daily Value*
  • 10%
  • 4%
  • 10%
  • 22%
  • Exchanges
  • 2 1/2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

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

Directions

  1. 1Mix all ingredients except tortillas and lettuce in medium bowl.
  2. 2Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
  3. 3Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

Categories: Course, Lunch & Snacks, Vegetarian, Main Dishes, Shrimp Recipes

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