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Dilled Shrimp and Egg Salad Wraps

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Betty Crocker Kitchens
Updated Jul 9, 2010
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Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!

Dilled Shrimp and Egg Salad Wraps

  • Prep Time 10 min
  • Total 10 min
  • Servings 4
  • Ingredients 8
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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
  • 1/4 teaspoon salt
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups shredded lettuce

Instructions

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

Nutrition

290 Calories
13 g Total Fat
18 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
285 mg
Sodium
670 mg
Potassium
250 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
22%
22%
Exchanges:
2 Starch; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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