Wrap, Blackened Chicken w/Rice

Nutrition Facts

Serving Size 1 WRAP
Calories 870
Calories from Fat 0.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 18.7g
29%
Sat. Fat 6.5g
- - -%
Trans Fat 0g
Cholesterol 115.7mg
- - -%
Sodium 1914.1mg
83%
Tot. Carb. 78.2g
24%
Dietary Fiber 3.9g
12%
Sugars 2.9g
   Includes 0.3g Added Sugars
0%
Protein 57.9g
Vitamin D - 0.1mcg - 0%
Calcium - 286.2mg - 29%
Iron - 8.1mg - 102%
Potassium - 778.8mg - 17%
INGREDIENTS: Blackened Chicken (Marinated Chicken (CHICKEN BREAST (halal certified chicken breast ), FAT FREE ITALIAN DRESSING (water, distilled vinegar, sugar, salt, maltodextrin, contains less than 2% of cellulose gel and gum, xanthan gum, onion, *garlic, *potassium sorbate and sodium benzoate (preservatives), carrageenan, citric acid, red bell pepper, *spice, autolyzed yeast extract, natural flavor, yellow 5, yellow 6, *dried.), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), LEMON PEPPER SEASONING (salt, spices (including black pepper), citric acid, onion, sugar, garlic, calcium stearate, silicon dioxide, and calcium silicate (to make free flowing), lemon oil, and riboflavin (color).)), WATER, BLACKENED SEASONING (salt, spices, paprika, garlic, onion), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free)), Mexican Rice (RICE (long grain parboiled rice, iron phosphate, niacin, thiamine mononitrate, folic acid. ), WATER, VEGETABLE JUICE (vegetable juice (water and concentrated juices of tomatoes, carrots, celery, beets, parsley, lettuce, watercress, spinach), salt, natural flavoring, vitamin c (ascorbic acid), beta carotene, citric acid), CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), FRESH ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), FRESH GREEN PEPPERS, FRESH RED PEPPER, CHILI POWDER (chili pepper and other spices, salt, garlic powder ), KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin)), Onions & Peppers for Wraps (FRESH RED PEPPER, FRESH GREEN PEPPERS, FRESH YELLOW ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), CROSS CONTACT STATEMENT: (THIS MENU ITEM IS COOKED ON THE SAME SURFACE AS OTHER MENU ITEMS THAT CONTAIN MEAT PRODUCTS.)), 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), 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 ), LETTUCE (lettuce )
ALLERGENS: 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.