Jerk Chicken for Wrap

Nutrition Facts

Serving Size 3 OZ

Calories 208

Calories from Fat 8.1

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

Amount/Serving

%DV*

Total Fat 7.6g

12%

Sat. Fat 0.7g

- - -%

Trans Fat 0g

Cholesterol 48.6mg

- - -%

Sodium 1026.2mg

45%

Amount/Serving

%DV*

Tot. Carb. 16.4g

Dietary Fiber 0g

Sugars 8.6g

Includes 8.1g Added Sugars

Protein 16.2g

Vitamin D - 0mcg - 0%

Calcium - 14.1mg - 1%

Iron - 0.5mg - 7%

Potassium - 112.2mg - 2%

INGREDIENTS: Blackened Grilled Chicken (CHICKEN BREAST (halal certified chicken breast, water, canola oil, seasoning (salt, sugar, onion powder, spices, garlic powder, paprika), seasoning (vegetables (carrot, celery, onion), yeast extract, salt, cane sugar, dried potato, natural flavor, onion powder, spice extractive (oleoresin black pepper, oleoresin celery)), black pepper Manufactured in a plant that processes fish, crustacean, egg, milk, tree nut, soybean, wheat, gluten, molluscan shellfish, mustard, celery, sesame, so2 and sulfite), BLACKENED SEASONING (salt, spices, paprika, garlic, onion), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Jerk BBQ Sauce (CATTLEMANS BBQ SAUCE (tomato paste, high fructose corn syrup, corn syrup, water, distilled vinegar, molasses, salt, mustard bran, natural flavor (including hickory smoke), spices, onion powder, celery seed, sodium benzoate (to protect quality), garlic powder & sugar.), CHUTNEY (pure cane sugar, mangoes, vinegar, salt, ginger shreds, chilli, ginger, and garlic.), JERK SEASONING (salt, spices (including red pepper), dextrose, caramel color, chives, and sulfiting agents.), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.))

ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, 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.