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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 860 |
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 47g
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Total Carbohydrate. 56.7g
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44%
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Saturated Fat 23.9g
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Dietary Fiber 5.2g
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14%
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Trans Fat 0g
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Total Sugars 1.6g
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Cholesterol 155.6mg
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Includes 0g Added Sugars
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0%
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Sodium 2052.8mg
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137%
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Protein 57.5g
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| - Iron 1.2mg 6% - Vitamin C 1mg 1% - Vitamin A - RE 282.3mcg 31% - Fat 47g - Calcium 813.4mg 63% - Trans Fatty Acid 0g - Calories 860.4kcal 143% - Carbohydrates 56.7g 44% - Insoluble Fiber 0g - Protein 57.5g 103% - Sodium 2052.8mg 137% - Potassium 9.7mg 0% - 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: Diced Chicken (Diced Chicken Meat Dark And White. ), 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 Monterey Jack & Cheddar Cheese (Cheddar Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [vegetable Color]), Monterey Jack Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-caking Blend (potato Starch, Powdered Cellulose). contains: Milk.), FC PESTO SOUTHWEST CHIPOTLE (Canola Oil, Water, Onions, Dried Tomatoes, Jalapeno Peppers, Cilantro, Salt, Chipotle Chile Peppers, Sugar, Dehydrated Garlic, Spices,gum Acacia And Xanthan Gum.), Butter Unsalted (Pasteurized Cream, Natural Flavoring. 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.
