Hummus & quinoa tabouleh wrap with lemon tahini dressing
Hummus & quinoa tabouleh wrap with lemon tahini dressing provides 191 kcal per 100 g, with 1.5 g of sugars and 5.1 g of protein. That is 62% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sandwiches category. Contains: gluten, milk, sesame seeds.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 wrap with dressing (414 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 191 kcal | 791 kcal | 284 −33% | |
| Total fat | 10.1 g | 42 g | 54% | 15.6 −35% |
| Saturated fat | 1.7 g | 7 g | 35% | 5.2 −67% |
| Carbohydrates | 19.8 g | 82 g | 30% | 25.4 −22% |
| Total sugars | 1.5 g | 6 g | 3.9 −62% | |
| Dietary fiber | 1.9 g | 7.9 g | 28% | 1.9 |
| Protein | 5.1 g | 21 g | 42% | 15.5 −67% |
| Salt | 1 g | 4.2 g | 2 −48% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6545 Sandwiches products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from July 2021. Other values: Open Food Facts.
Compared with other sandwiches
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Fiesta tortilla (enriched wheat flour {niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid}, water, canola oil, cultured wheat flour, sea salt, red bell pepper, aluminum free leavening {sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate}, monodiglycerides, citric acid, xanthan gum, parsley, garlic, jalapeno), garbanzo beans (cooked garbanzo beans, water, salt), cucumber, feta cheese (pasteurized cow's milk, cultures, salt, enzymes), red cabbage, green cabbage, sliced kalamata olives (kalamata olives, water, red wine vinegar, salt, extra virgin olive oil), cooked red quinoa (organic red quinoa, water, salt), cooked white quinoa (white quinoa, water, salt), lemon juice, pomace olive oil (refined pomace olive oil, extra virgin olive oil), tomatoes, water, red piquillo peppers (piquillo peppers, water, sugar, salt, calcium chloride, citric acid), tahini (ground sesame seeds), red onion, parsley, cilantro, mint, kosher salt, basil, ground cumin, garlic, cayenne pepper, black pepper. dressing: tahini (ground sesame seeds), lemon juice, water, pomace olive oil (refined pomace olive oil, extra virgin olive oil), honey, garlic, kosher salt, black pepper.
- Allergens
- GlutenMilkSesame seeds
Additives 8
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 1 wrap with dressing (414 g)
- Sold in
- United States
- Barcode
- 0697691502939
Prices reported by shoppers
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Frequently asked questions
How many calories are in Hummus & quinoa tabouleh wrap with lemon tahini dressing?
Hummus & quinoa tabouleh wrap with lemon tahini dressing contains 191 kcal per 100 g and about 791 kcal per serving (1 wrap with dressing (414 g)).
How much sugar is in Hummus & quinoa tabouleh wrap with lemon tahini dressing?
Hummus & quinoa tabouleh wrap with lemon tahini dressing has 1.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Hummus & quinoa tabouleh wrap with lemon tahini dressing healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Hummus & quinoa tabouleh wrap with lemon tahini dressing vegan?
Based on its ingredient list, it is not vegan.
What allergens does Hummus & quinoa tabouleh wrap with lemon tahini dressing contain?
According to the label data it contains: Gluten, Milk, Sesame seeds. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 23, 2020. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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