Friday, August 15, 2008

Egg salad wrap

I really like this better without the shrimp but you can use the recipe as you like.

4hard-cooked eggs, chopped
1cup chopped cooked shrimp
1tablespoon chopped fresh dill weed
2tablespoons finely chopped red onion
3tablespoons creamy mustard-mayonnaise sauce (just mix both to taste)
1/4teaspoon salt
4 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.



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