NC Pulled Pork BBQ Breakfast Burrito

Nutrition Facts

Serving Size 1 WRAP

Calories 989

Calories from Fat 2.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 50.6g

78%

Sat. Fat 18.9g

- - -%

Trans Fat 0g

Cholesterol 492.6mg

- - -%

Sodium 2645.7mg

115%

Amount/Serving

%DV*

Tot. Carb. 89.2g

27%

Dietary Fiber 6.3g

19%

Sugars 7g

Includes 2.2g Added Sugars

Protein 45.3g

Vitamin D - 3.9mcg - 0%

Calcium - 335.1mg - 34%

Iron - 7.6mg - 95%

Potassium - 835.3mg - 18%

INGREDIENTS: Scrambled Eggs (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), 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), Pulled Pork (PORK, CAROLINA DIRT RUB (ingredients: sugar, paprika, brown sugar, sea salt, spices including chili pepper, salt, onion and garlic powder, mustard seed, celery seed, extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking. ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). )), Shredded Hashbrowns (HASH BROWNS (potatoes, dextrose, disodium pyrophosphate (added to maintain color), potassium sorbate (added to maintain freshness).), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Pepper Relish (SWEET BELL PEPPERS, CHAMPAGNE VINEGAR (white wine vinegar. no sulphites added. ), FRESH RED ONION, JALAPENO CHILI, BROWN SUGAR (sugar, molasses), FRESH ORANGE, KOSHER SALT (salt, yellow prussiate of soda), ITALIAN PARSLEY, GARLIC PEELED, CORIANDER SEEDS), QUESO CHEESE (water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), cream, poblano peppers, hatch green chilis, contains less than 2% of modified food starch, jalapeno peppers (with salt, acetic acid, water, calcium chloride), sodium phosphates, salt, dehydrated red bell peppers, jalapeno extractives. contains: milk.), Pickled Red Onion (FRESH RED ONIONS, RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), THYME, BAY LEAVES ( bay leaves.)), GREEN ONIONS

ALLERGENS: Milk, Eggs, Wheat, 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.