Buffalo Chicken Wrap

Nutrition Facts

Serving Size 1 WRAP
Calories 746
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 17.7g
27%
Sat. Fat 5.9g
- - -%
Trans Fat 0g
Cholesterol 17.6mg
- - -%
Sodium 1396.5mg
61%
Tot. Carb. 86.6g
26%
Dietary Fiber 4.4g
13%
Sugars 4.7g
   Includes 0g Added Sugars
0%
Protein 24.1g
Vitamin D - 0mcg - 0%
Calcium - 229.9mg - 23%
Iron - 6.5mg - 81%
Potassium - 524.5mg - 11%
INGREDIENTS: Mexican Rice (RICE (long grain parboiled rice, iron phosphate, niacin, thiamine mononitrate, folic acid. ), WATER, VEGETABLE JUICE (vegetable juice (water and concentrated juices of tomatoes, carrots, celery, beets, parsley, lettuce, watercress, spinach), salt, natural flavoring, vitamin c (ascorbic acid), beta carotene, citric acid), CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), FRESH ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), FRESH GREEN PEPPERS, FRESH RED PEPPER, CHILI POWDER (chili pepper and other spices, salt, garlic powder ), KOSHER SALT (salt, yellow prussiate of soda), 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), Buffalo Chicken (BREADED CHICKEN TENDER (uncooked, breaded chicken tenderloins containing up to 20% solution of water, salt, and sodium phosphate. predusted and breaded with: enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, soybean oil (as processing aid), spices, leavening (sodium aluminum phosphate, sodium bicarbonate), garlic powder, extractives of paprika, natural flavors. battered with: water, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) salt, yellow corn flour, leavening (sodium bicarbonate, sodium aluminum phosphate), natural flavor, cellulose gum. breading set in vegetable oil.), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.)), 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.)), 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 ), LETTUCE (lettuce )
ALLERGENS: 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.