Chicken Shwarma Tabouleh Bowl

Nutrition Facts

Serving Size 10 OZ

Calories 354

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 21.5g

33%

Sat. Fat 5.5g

- - -%

Trans Fat 0.1g

Cholesterol 135.3mg

- - -%

Sodium 338.8mg

15%

Amount/Serving

%DV*

Tot. Carb. 13.3g

Dietary Fiber 2.7g

Sugars 2.9g

Includes 0g Added Sugars

Protein 26.9g

Vitamin D - 0.2mcg - 0%

Calcium - 77.6mg - 8%

Iron - 2.9mg - 36%

Potassium - 482.4mg - 10%

INGREDIENTS: Tabouleh (WATER, FRESH TOMATOES, ENGLISH CUCUMBER, WHEAT BERRIES (organic hard red wheat berries contains wheat), SHERRY WINE VINEGAR (aged california sherry vinegar, apricot juice. acidity 6%, contains naturally occurring sulfites.), ITALIAN PARSLEY, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), FRESH GREEN PEPPERS, MINT, GARLIC PEELED, CILANTRO, BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda)), Chicken Shwarma (CHICKEN THIGH MEAT (certified halal chicken ), Shwarma Marinade (PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), LEMON JUICE (lemon juice), GARLIC PEELED, MINT, KOSHER SALT (salt, yellow prussiate of soda), GROUND CARDAMON, CUMIN (cumin))), MESCLUN GREENS, Tzatziki Sauce (PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), ENGLISH CUCUMBER, SOUR CREAM (cultured cream (milk), enzyme contains: milk), LEMON JUICE (lemon juice), MINT, KOSHER SALT (salt, yellow prussiate of soda), CORIANDER (ground coriander.), CUMIN (cumin))

ALLERGENS: Milk, 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.