Dilled shrimp and egg salad wraps
Preparation time: 10 min
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
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.