Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!
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 Old El PasoŽ flour tortillas (8 inches in diameter)
2 cups 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.