Breakfast Wrap

Nutrition Facts

Serving Size 1 WRAP
Calories 586
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 39.6g
61%
Sat. Fat 14.1g
- - -%
Trans Fat 0g
Cholesterol 286.4mg
- - -%
Sodium 1445.3mg
63%
Tot. Carb. 40g
12%
Dietary Fiber 1.1g
3%
Sugars 2g
   Includes 0g Added Sugars
0%
Protein 24.9g
Vitamin D - 2mcg - 0%
Calcium - 235mg - 23%
Iron - 4.1mg - 51%
Potassium - 177.7mg - 4%
INGREDIENTS: HOMESTYLE EGG PATTY W/ CRACKED BLACK PEPPER (egg whites, egg yolks, soybean oil, water, contains 2% or less of the following: modified corn starch, salt, black pepper, cellulose gum, natural butter flavor, xanthan gum, citric acid.), FLOUR TORTILLA (enriched unbleached flour (wheat flour, niacin, reduced iron, thiamin 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, aluminum free leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, xanthan gum, mono- and diglycerides, sodium metabisulphite) allergens: wheat ), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.), Bacon (BACON (pork, water, salt, sugar, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite))
ALLERGENS: Milk, Eggs, 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.