Dilled Shrimp and Egg Salad Wraps

 

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

4

flour tortillas (8 inch)

2

cups shredded lettuce

• 1 In medium bowl, mix all ingredients except tortillas and lettuce.
• 2 Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling. Cut in half. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving time or up to 24 hours.