YES TO GO Almond Crusted Chicken Wrap

Nutrition Facts

Serving Size 1 EA

Calories 554

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 21.3g

33%

Sat. Fat 4.8g

- - -%

Trans Fat 0g

Cholesterol 36.8mg

- - -%

Sodium 714.4mg

31%

Amount/Serving

%DV*

Tot. Carb. 60.4g

18%

Dietary Fiber 10.3g

30%

Sugars 8.4g

Includes 0g Added Sugars

Protein 28.9g

Vitamin D - 0mcg - 0%

Calcium - 208.6mg - 21%

Iron - 4.2mg - 53%

Potassium - 479.9mg - 10%

INGREDIENTS: Almond Crusted Chicken (CHICKEN BREAST (contains up to 5% retained water ), SUPER-FINE ALMOND FLOUR (whole almonds), EGG WHITES (egg whites, triethyl citrate added as a whipping agent. contains: egg.), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), KOSHER SALT (salt, yellow prussiate of soda), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), GARLIC POWDER (garlic powder.)), 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 ), FRESH VEGGIE SLAW MIX (kohlrabi, brussels sprouts, broccoli, kale, red cabbage, carrots), ENGLISH CUCUMBER, FRESH RED PEPPER, CARROTS MATCHSTICK

ALLERGENS: Eggs, Tree Nuts, 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.