Enchilada wrap
Ingredients
tortilla 53.1% , brown rice 23.4% , pinto beans 11.7% , Monterey Jack 5.9% , cheddar 2.9% , vine ripe tomato 1.5% , bell pepper 0.7% , onion 0.4% , garlic 0.2% , canola oil 0.1% , SHOYU 0.0% , new mexico red chilis 0.0% , flour 0.0% , salt 0.0% , vinegar 0.0% , spice 0.0%
Nutrition · per 100 g
| Energy | 168 kcal |
| Fat | 6 g |
| Saturated fat | 2 g |
| Trans fat | 0 g |
| Cholesterol | 10 mg |
| Carbs | 24.2 g |
| Sugars | 2.7 g |
| Fiber | 3.4 g |
| Protein | 6.7 g |
| Salt | 0.76 g |
| Sodium | 302 mg |
| Calcium | 101 mg |
| Iron | 1.8 mg |
| Vitamin A | 60.3 µg |
| Vitamin C | 4 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.