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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 517 |
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 20.2g
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Total Carbohydrate. 41.7g
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32%
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Saturated Fat 6.1g
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Dietary Fiber 5.4g
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14%
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Trans Fat 0g
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Total Sugars 6g
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Cholesterol 102mg
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Includes 0g Added Sugars
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0%
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Sodium 1164.4mg
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78%
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Protein 32.1g
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| - Iron 4.4mg 24% - Vitamin C 7.3mg 8% - Vitamin A - RE 0mcg 0% - Fat 20.2g - Calcium 455.9mg 35% - Trans Fatty Acid 0g - Calories 517.3kcal 86% - Carbohydrates 41.7g 32% - Insoluble Fiber 0g - Protein 32.1g 57% - Sodium 1164.4mg 78% - Potassium 650.2mg 16% - 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: Fresh Pico de Gallo, Chicken Strips (Chicken Leg Meat Boneless Skinless (Chicken Leg Meat), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Chopped Garlic (Garlic, Water, Citric Acid (preservative). Contains: Naturally Occurring Sulfites), Kosher Salt (Salt), Black Pepper (Black Pepper)), Tortilla Wrap 8" Pressed (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 Olive Oil), Contains 2% Or Less Of The Following: Salt, 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). Contains Wheat), Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.), Mesculin Salad, Basil Pesto Sauce Gltn Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk) |
| ALLERGENS: Milk, 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.
