Buffalo Chicken Fajita Naan Pizza

Nutrition Facts

Serving Size 1 EACH

Calories 946

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 51.5g

79%

Sat. Fat 23.5g

- - -%

Trans Fat 0g

Cholesterol 181.7mg

- - -%

Sodium 2518.3mg

109%

Amount/Serving

%DV*

Tot. Carb. 55.3g

17%

Dietary Fiber 2.6g

Sugars 4.1g

Includes 0g Added Sugars

Protein 60.8g

Vitamin D - 0.9mcg - 0%

Calcium - 911.7mg - 91%

Iron - 4.9mg - 62%

Potassium - 465.5mg - 10%

INGREDIENTS: Buffalo Chicken Mix (CHICKEN MEAT (all meat (natural proportion blend of 35% white and 65% dark meat) ), BUFFALO WING SAUCE (cayenne pepper sauce (aged cayenne red pepper, distilled vinegar, salt garlic*), water, margarine (soybean and hydrogenated soybean oils, water, salt, mono and diglycerides, soy lecithin, sodium benzoate [preservative], natural and artificial flavor, beta-carotene [color], vitamin a palmitate), contains less than 2% of sugar, salt, paprika, xanthan gum, oleoresin paprika (color), garlic,* sodium benzoate (preservative), natural flavor (milk), spice, sodium alginate, calcium disodium edta (to protect flavor). *dried. contains milk, soy. )), MONTEREY JACK & CHEDDAR CHEESE (cheddar cheese, (pasteurized milk, cheese culture, salt, enzymes, annatto color), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose added to prevent caking. contains: milk ), FLATBREAD (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid added as a dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, cultured wheat flour, salt, sugar, dried sourdough (wheat flour, rye flour, yeast, ascorbic acid, enzymes), yeast, extra virgin olive oil, mono and diglycerides, durum wheat semolina contains: wheat may contain: eggs, milk, soy and sesame), FRESH RED PEPPER, FRESH GREEN PEPPER

ALLERGENS: Milk, Eggs, 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.