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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 461 |
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 23.2g
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Total Carbohydrate. 27.5g
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21%
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Saturated Fat 6.9g
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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 1.1g
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Cholesterol 145.8mg
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Includes 0g Added Sugars
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0%
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Sodium 680.3mg
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45%
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Protein 35.9g
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| - Iron 1mg 5% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 23.2g - Calcium 289.9mg 22% - Trans Fatty Acid 0g - Calories 461.2kcal 77% - Carbohydrates 27.5g 21% - Insoluble Fiber 0g - Protein 35.9g 64% - Sodium 680.3mg 45% - Potassium 54mg 1% - 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: Adobo Marintated Chicken (Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Chipotle Peppers (Water, Tomato Paste, Dried Chipotle Peppers, Distilled Vinegar, Corn Oil, Contains 2% Or Less Of Iodized Salt (contains Potassium Iodate), Corn Starch, Onion Powder, Garlic Powder, Spices.), Kosher Salt (Salt), Black Pepper (Black Pepper)), 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).), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Fresh Pico de Gallo |
| ALLERGENS: Dairy, Gluten |
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.
