Dilled shrimp and egg salad wraps

 

Dilled shrimp and egg salad wraps

Servings: 4

Preparation time: 10 min

 

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 Dijon mustard-mayonnaise spread

1/4 teaspoon salt

4 flour tortillas for burritos (8 inch; from 11-oz package)

2 cups shredded lettuce

Directions

 

1. In medium bowl, mix all ingredients except tortillas and lettuce. Spread shrimp mixture evenly on each tortilla; top with lettuce.

2. Fold in sides of tortilla and roll up; cut in half. Serve immediately, or wrap in plastic wrap and refrigerate up to 24 hours.

 

 

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