Southwest Steak Wrap

Nutrition Facts

Serving Size 1 WRAP
Calories 904
Calories from Fat 0.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 39.3g
60%
Sat. Fat 17.5g
- - -%
Trans Fat 0.4g
Cholesterol 134.5mg
- - -%
Sodium 1382.6mg
60%
Tot. Carb. 87.9g
27%
Dietary Fiber 5.5g
16%
Sugars 8.3g
   Includes 0.4g Added Sugars
0%
Protein 50.2g
Vitamin D - 0.3mcg - 0%
Calcium - 431.2mg - 43%
Iron - 7.5mg - 93%
Potassium - 833.6mg - 18%
INGREDIENTS: Marinated Steak (BEEF STRIPS, SALSA HERB BLEND (jalapenos, green onions, cilantro and garlic.), HONEY (clover honey. ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), CHILI POWDER (chili pepper and other spices, salt, garlic powder ), 100% LIME JUICE (lime juice), BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, CUMIN (cumin)), PLAIN WRAP (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, corn starch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, xanthan and/or guar gum, dextrose, mono- and diglycerides, sodium metabisulphite). Allergens: wheat), Jasmine Rice (JASMINE RICE (white jasmine rice )), Onions & Peppers for Wraps (FRESH RED PEPPER, FRESH GREEN PEPPERS, FRESH YELLOW ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), CROSS CONTACT STATEMENT: (THIS MENU ITEM IS COOKED ON THE SAME SURFACE AS OTHER MENU ITEMS THAT CONTAIN MEAT PRODUCTS.)), Black Bean & Corn Relish (BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), SALSA (tomato puree (water, tomato paste), tomatoes, jalapeno peppers, water, green chilies, dried onions, onions, distilled vinegar, salt, spice, xanthan gum, natural flavor. ), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), GARLIC PEELED, CILANTRO, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Lime Sour Cream (SOUR CREAM (cultured cream (milk), enzyme contains: milk), 100% LIME JUICE (lime juice)), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), LETTUCE (lettuce ), WHOLE WHEAT TORTILLA (whole wheat flour, 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, corn starch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), fumaric acid, xanthan gum, dough conditioner (lecithin, mono and diglycerides, sodium metabisulphite) allergens: wheat and soy )
ALLERGENS: Milk, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.