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Shrimp and Egg Salad Wraps |
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Serves: 4 Print this Recipe4 WRAPS PREP: 10 MIN 4 hard-cooked eggs, pealed and chopped 1 cup chopped cooked shrimp 2 tablespoons finely chopped red onions 3 tablespoons creamy mustard- mayonnaise sauce 1/4 teaspoon salt 4 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. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go. 1 WRAP: Calories 330 (Calories from Fat 135); Fat 15g (Saturated 3g); Cholesterol 335mg; Sodium 640mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 23g * % Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 10%; Iron 22% * Exchanges: 2 Starch, 2 Lean Meat, 1 1/2 Fat * Carbohydrate Choices: 1 1/2 Together Time Play your favorite classical music during dinner. Listening to classical music stimulates and helps develop a creative part of children's brains. It also introduces them to a wide range of music. From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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