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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 277 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 10.3g
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Total Carbohydrate. 32.8g
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25%
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Saturated Fat 1.9g
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Dietary Fiber 2.9g
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8%
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Trans Fat 0g
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Total Sugars 3.5g
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Cholesterol 63.8mg
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Includes 0g Added Sugars
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0%
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Sodium 760.6mg
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51%
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Protein 18.1g
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| - Iron 0.5mg 3% - Vitamin C 9.6mg 11% - Vitamin A - RE 6.5mcg 1% - Fat 10.3g - Calcium 117.3mg 9% - Trans Fatty Acid 0g - Calories 276.5kcal 46% - Carbohydrates 32.8g 25% - Insoluble Fiber 0.2g - Protein 18.1g 32% - Sodium 760.6mg 51% - Potassium 245.5mg 6% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Tortillas 12" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And/or Corn Oil), Contains 2% Or Less Of The Following: Salt, Aluminum-free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono- And Diglycerides, Sodium Metabisulphite).), Water, Chicken Soup Base (Roasted Chicken And Chicken Juices, Salt, Sugar, Corn Starch, Chicken Fat, Dehydrated Onion, Turmeric, Flavoring.), Green Peppers (Green Pepper), Spanish Onions (ONIONS), Garlic, Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Oregano Leaves (Oregano), SPICE SMOKED PAPRIKA (Paprika & Silicon Dioxide), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil) |
| ALLERGENS: Wheat |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
