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Dilled Shrimp and Egg Salad Wraps




Source of Recipe


Betty Crocker


List of 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


Recipe



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.