Two Bean Mexican Wrap

Nutrition Facts

Serving Size 1 WRAP
Calories 873
Calories from Fat 0.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 39.9g
61%
Sat. Fat 19.5g
- - -%
Trans Fat 0g
Cholesterol 69.9mg
- - -%
Sodium 1605.7mg
70%
Tot. Carb. 98.6g
30%
Dietary Fiber 9g
26%
Sugars 7.2g
   Includes 0.5g Added Sugars
0%
Protein 28.2g
Vitamin D - 0.3mcg - 0%
Calcium - 559.2mg - 56%
Iron - 6.3mg - 79%
Potassium - 950.3mg - 20%
INGREDIENTS: Burrito Beans (BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), PINTO BEANS (pinto beans, water, salt, calcium chloride, calcium disodium edta (to preserve color).), 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, FRESH GREEN PEPPERS, FRESH RED PEPPER, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), 100% LIME JUICE (lime juice), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, CHILI POWDER (chili pepper and other spices, salt, garlic powder ), CINNAMON (cinnamon sticks.), GINGER, CUMIN (cumin), CILANTRO, RED PEPPER (crushed red pepper)), 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.)), Jasmine Rice (JASMINE RICE (white jasmine rice )), 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), 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), Guacamole (GUACAMOLE (hass avocados, tomatillos, water, contains 2% or less of onions, salt, jalapeno peppers, dehydrated bell peppers, distilled vinegar, granulated garlic, cilantro, dehydrated onion, garlic, citric acid (to acidify), spice, sugar, erythorbic acid (to maintain color)), SALSA HERB BLEND (jalapenos, green onions, cilantro and garlic.), 100% LIME JUICE (lime juice), KOSHER SALT (salt, yellow prussiate of soda)), 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.