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Dilled Shrimp and Egg Salad Wraps

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Serve delicious tortilla wraps packed with eggs, shrimp and lettuce - dinner that’s ready in 10 minutes.

Dilled Shrimp and Egg Salad Wraps

  • Prep Time 10 min
  • Total 10 min
  • Servings 4
  • Ingredients 7
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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
  • 4 flour tortillas (8 inch)
  • 2 cups shredded lettuce

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except tortillas and lettuce.
  • Step 
    2
    Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling. Cut in half. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving time or up to 24 hours.

Nutrition

280 Calories
9g Total Fat
18g Protein
30g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Wrap
Calories
280
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
1/2g
Cholesterol
265mg
88%
Sodium
900mg
37%
Potassium
250mg
7%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
6%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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