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Lean Pockets® Nutrition Facts

Stuffed Sandwich, Chicken Fajita flavor

fajita seasoned chicken, cheese, peppers and grilled onions wrapped in a crispy corn tortilla flavored crust



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Nutrition Facts

Calories and Nutrition Facts Label for Lean Pockets Stuffed Sandwich, Chicken Fajita flavor - Fat, Carbohydrate, Protein, Fiber Points, Vitamins and Minerals


INGREDIENTS:
WATER, UNBLEACHED ENRICHED FLOUR (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), COOKED CHICKEN BREAST (chicken breast, water, modified food starch, encapsulated salt, sodium phosphate, salt), MASA FLOUR
(white corn flour, lime), CHEDDAR CHEESE (cultured pasteurized milk, salt, enzymes, annatto), ONIONS, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, GRILLED ONIONS, GREEN ONIONS, CONTAINS LESS THAN 2% OF: GREEN PEPPERS, RED PEPPERS, SEASONING [salt, natural flavor (contains maltodextrin, soybean oil, modified food starch, corn syrup solids, lemon juice, smoke flavor, lecithin), spices, hydrolyzed soy protein, soy sauce (wheat and soybeans), garlic, carrageenan,  dextrose, citric acid], GREEN CHILIES, CHEESE SEASONING [whey, cheddar cheese (milk, cheese culture, salt, enzymes), salt, buttermilk (milk, culture), enzyme modified cheddar cheese (milk, sodium citrate, cheese culture, salt, enzymes, potassium sorbate), reduced lactose whey, coconut oil, maltodextrin, disodium phosphate, blue cheese (milk, cheese culture, salt, enzymes), citric acid, lactic acid, yellow #5 and 6], DRIED WHEY, TOMATO PASTE, SUGAR, MODIFIED FOOD STARCH, DOUGH CONDITIONERS (calcium sulfate, mono- and diglycerides, whey, salt, garlic powder, L-cysteine hydrochloride, tricalcium phosphate, enzymes, ethoxylated mono- and diglycerides), VINEGAR, YEAST, DRIED EGG YOLKS, SALT, DRIED EGG WHITES.



COMPANY INFORMATION:
Chef America, Inc.
Englewood, Colorado 80112
United States
Phone: 1-800-350-5016
Website: ChefAmerica.com

SOURCE: Company Web Site
UPDATED ON: 8/20/2004

NOTE: Information may be out-dated

Dietary Food Exchanges:
2.5 Starch
1 Medium Fat Protein

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KEYWORDS FOR SEARCH:
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