Build Your Own Wrap or Bowl

Nutrition Facts

Serving Size 1 EACH
Calories 543
Calories from Fat 1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 24.2g
37%
Sat. Fat 8.2g
- - -%
Trans Fat 0g
Cholesterol 40.5mg
- - -%
Sodium 1342.1mg
58%
Tot. Carb. 59.6g
18%
Dietary Fiber 13.1g
39%
Sugars 6.3g
   Includes 1g Added Sugars
0%
Protein 25.8g
Vitamin D - 0mcg - 0%
Calcium - 484.3mg - 48%
Iron - 6.1mg - 76%
Potassium - 836.8mg - 18%
INGREDIENTS: Tabouleh (WATER, COUSCOUS (wheat flour. contains: wheat ), FRESH TOMATOES, FRESH CUCUMBER, CARROTS MATCHSTICK, LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), FRESH GREEN ONIONS, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), PARSLEY, SALT (salt, calcium silicate, dextrose, potassium iodide.), GARLIC PEELED, BLACK PEPPER), Olive Salad (GREEN OLIVES (olives, water, minced pimiento (pimiento, sodium alginate, guar gum, calcium chloride, potassium sorbate as a preservative), salt, lactic acid. Attention: due to mechanical pitting, occasional pit may remain in fruit. ), ARTICHOKE HEARTS (artichokes, water, salt and citric acid. ), GARBANZO BEANS (cooked dried chick peas, water, salt, disodium edta (to preserve color)), RED PEPPERS (red bell peppers, water, sea salt and citric acid. ), Balsamic Vinaigrette (OLIVE OIL (refined olive oil, and extra virgin olive oil. ), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), GARLIC PEELED, SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER), BLACK OLIVES (ripe olives, water, salt, ferrous gluconate (added to stabilize color.)), FRESH GREEN ONIONS), Brown Rice & Quinoa (Rice, Brown (WATER, BROWN RICE (parboiled long grain brown rice)), Breakfast Quinoa (QUINOA (white quinoa. ), WATER), Red Inca Quinoa (WATER, ORGANIC QUINOA INCA RED (organic whole grain quinoa (pasankalla variety) ))), White Bean Hummus (WHITE BEANS (great northern beans, water, salt, calcium chloride ), TAHINI (sesame seeds), GARLIC PEELED, LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), PARSLEY FLAKES (parsley flakes. ), SALT (salt, calcium silicate, dextrose, potassium iodide.)), FETA CHEESE (feta cheese (pasteurized milk, salt, cheese cultures, enzymes), potato starch and powdered cellulose (added to prevent caking), natamycin (a natural mold inhibitor) Contains: milk ), EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), FRESH TOMATOES, KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), CHOPPED ROMAINE LETTUCE, WHOLE WHEAT PITA (whole wheat flour, enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, wheat gluten, yeast, contains 2% or less of the following: salt, calcium propionate (preservative), guar gum, cellulose gum, acacia gum, dextrose, calcium sulfate, microcrystalline cellulose. contains: wheat processed on equipment that also processes soybean), WHOLE WHEAT TORTILLA (whole wheat flour, water, soybean shortening, and contains 2% or less of the following: salt, mono & diglycerides, wheat gluten, calcium propionate, sugar, sodium bicarbonate, fumaric acid, sodium aluminum sulfate, sodium acid pyrophosphate, sodium stearoyl lactylate, potassium sorbate, cellulose gum, yeast, canola oil, enzyme and sodium metabisulfite.), SPINACH
ALLERGENS: Milk, Wheat, Soybeans, Gluten, Sesame
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.