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
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
-
Step1Mix all ingredients except tortillas and lettuce in medium bowl.
-
Step2Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
-
Step3Serve 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;Tips from the Betty Crocker Kitchens
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