4hard-cooked eggs, chopped1cup chopped cooked shrimp1tablespoon chopped fresh dill weed2tablespoons finely chopped red onion3tablespoons creamy mustard-mayonnaise sauce1/4teaspoon salt4Old El PasoŽ flour tortillas (8 inches in diameter)2cups shredded lettuce
1.Mix all ingredients except tortillas and lettuce in medium bowl.
2.Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
3.Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
Dilled Shrimp and Egg Salad Wraps
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