Italian Herb Wrap

Nutrition Facts
Serving Size 1 each
Calories 310
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 7g
18%
Tot. Carb. 52g
40%
  Sat. Fat 3g
11%
  Dietary Fiber 2g
6%
  Trans Fat 0g
 
  Sugars 0g
 
Cholesterol 0mg
 
Protein 8g
 
Sodium 950mg
63%
 
 
Protein   14%
  • Carbohydrates   40%
  • Total Sugars  
  • Fat   18%
  • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   13%
  • Sodium   63%
  • Calcium   12%
  • Iron   15%
  • Potassium  
  • INGREDIENTS:  GARLIC HERB TORTILLA (enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable shortening (interestified soybean oil and/or palm oil), contains 2% or less of the following: seasoning (sugar, maltodextrin, salt, modified corn starch, spice, garlic, red bell pepper, tomato, medium chain triglycerides, natural and artificial flavor, onion, toasted sesame oil, salt, leavening (sodium bicarbonate, sodium aluminum sulfate), corn starch, monocalcium phosphate and/or sodium acid)
    ALLERGENS:  Wheat, Soybeans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.