
Black Bean Basmati Cheddar Pico Wrap
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Nutrition
- Calories
- 427
- Fat
- 9.4g
- Carbs
- 60.1g
- Protein
- 14.8g
Serving 1 ea · 427 cal
1 servings per container
- Total Fat
- 9.4g
- Total Carbohydrate
- 60.1g · 46%
- Saturated Fat
- 4.1g
- Dietary Fiber
- 4.4g · 12%
- Trans Fat
- 0g
- Total Sugars
- 3.2g
- Cholesterol
- 24.3mg
- Added Sugars
- 0g · 0%
- Sodium
- 532.5mg · 36%
- Protein
- 14.8g
- Iron
- 2.9mg · 16%
- Vitamin C
- 8.7mg · 10%
- Vitamin A - RE
- 0mcg · 0%
- Calcium
- 402.1mg · 31%
- Trans Fatty Acid
- 0g
- Carbohydrates
- 60.1g · 46%
- Insoluble Fiber
- 0g
- Potassium
- 6.7mg · 0%
- Soluble Fiber
- 0g
Ingredients
Black Bean Green Chili Basmati Rice (Water, Basmati Rice (White Basmati Rice), Black Beans (Prepared Black Beans, Water, Salt, Calcium Chloride, Ferrous Gluconate ), Chop Green Chili Peppers (Green Chilies, Citric Acid, Salt, Calcium Chloride), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.)), Tortilla Wrap 8" Pressed (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 Olive Oil), Contains 2% Or Less Of The Following: Salt, Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono- And Diglycerides, Sodium Metabisulphite). Contains Wheat), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Spinach, Fresh Pico de Gallo
Allergens: Dairy, Gluten
History
Served 1 day in the last year · First served Sat, Oct 17
South Campus (Lunch)