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