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Chicken sandwich wrap

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Barcode: 0021130063871 (EAN / EAN-13) 021130063871 (UPC / UPC-A)

Brand owner: Safeway, Inc.

Categories: Sandwiches

Countries where sold: United States

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Health

Ingredients

24 ingredients

Chipotle wrap (((enriched bleached flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, vegetable shortening [interesterified and hydrogenated soybean oil], contains 2% or less of: seasoning [chili pepper, dehydrated onion, spices, chipotle chile pepper, garlic], salt, baking powder [baking soda, sodium aluminum sulfate, monocalcium phosphate, calcium sulfate], distilled monoglycerides, enzymes, vital wheat gluten, cellulose gum, fumaric acid, and calcium propionate and sorbic acid [to maintain freshness]))), chicken breast meat with rib meat (chicken breast meat with rib meat, water, cultured sugar and vinegar, potato starch, sea salt, natural flavorings), pepper jack cheese (pasteurized milk, cheese culture, red and green jalapeno peppers, salt, and enzymes), green leaf lettuce, chipotle ranch sauce (((soybean oil, water, distilled vinegar, egg yolks, chipotle pepper puree [water, chipotle pepper], sugar, contains less than 2% of: salt, spice [includes mustard], xanthan gum, food starch-modified, phosphoric acid, natural flavor, chipotle pepper, sodium benzoate and potassium sorbate [as preservatives], propylene glycol alginate, oleoresin paprika [color], lactic acid, caramel color, dehydrated onion, calcium disodium edta added to protect flavor))), roasted corn, cream cheese (pasteurized milk and cream, salt, carob bean gum, cheese culture), red bell pepper, green bell pepper.

Allergens: Eggs, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E150c - Ammonia caramel

Additive: E405 - Propane-1‚2-diol alginate

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E150c - Ammonia caramel

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E297 - Fumaric acid

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
Source: Wikipedia

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E405 - Propane-1‚2-diol alginate

Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
Source: Wikipedia

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E521 - Aluminium sodium sulphate

Sodium aluminium sulfate: Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl-SO4-2·12H2O -sometimes written Na2SO4·Al2-SO4-3·24H2O-. Also known as soda alum, sodium alum, or SAS, this white solid is used in the manufacture of baking powder and as a food additive.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Chipotle-wrap, Chicken-breast-meat-with-rib-meat, Chicken-breast-meat-with-rib-meat, Cultured-sugar-and-vinegar, Red-and-green-jalapeno-peppers, And-enzymes, Green-leaf-lettuce, Chipotle-ranch-sauce
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Pepper jack, Pasteurised milk, Cream cheese, Pasteurized milk and cream
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Vegetarian status unknown
Unrecognized ingredients: Chipotle-wrap, Chicken-breast-meat-with-rib-meat, Chicken-breast-meat-with-rib-meat, Cultured-sugar-and-vinegar, Red-and-green-jalapeno-peppers, And-enzymes, Green-leaf-lettuce, Chipotle-ranch-sauce
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Chipotle wrap (), chicken breast meat with rib meat (chicken breast meat with rib meat, water, cultured sugar and vinegar, potato starch, sea salt, natural flavorings), pepper jack cheese (pasteurized milk, cheese culture, red and green jalapeno peppers, salt, and enzymes), green leaf lettuce, chipotle ranch sauce (), corn, cream cheese (pasteurized milk and cream, salt, carob bean gum, cheese culture), red bell pepper, green bell pepper
Chipotle wrap -> en:chipotle-wrap

chicken breast meat with rib meat -> en:chicken-breast-meat-with-rib-meat

chicken breast meat with rib meat -> en:chicken-breast-meat-with-rib-meat

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

cultured sugar and vinegar -> en:cultured-sugar-and-vinegar

potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082

natural flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe

pepper jack cheese -> en:pepper-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes

red and green jalapeno peppers -> en:red-and-green-jalapeno-peppers

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

and enzymes -> en:and-enzymes

green leaf lettuce -> en:green-leaf-lettuce

chipotle ranch sauce -> en:chipotle-ranch-sauce

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200

cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999

pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes

red bell pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087

green bell pepper -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 10.16, rounded value: 10.16)

Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.78125, rounded value: 0.8)

Negative points: 14

Energy: 3 / 10 (value: 1079, rounded value: 1079)

Sugars: 0 / 10 (value: 0.78, rounded value: 0.78)

Saturated fat: 6 / 10 (value: 6.25, rounded value: 6.3)

Sodium: 5 / 10 (value: 523, rounded value: 523)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (14.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.25%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.78%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.31%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.5 WRAP (128 g))	Compared to: Sandwiches
Energy	1,079 kj (258 kcal)	1,380 kj (330 kcal)	+17%
Fat	14.06 g	18 g	+55%
Saturated fat	6.25 g	8 g	+98%
Trans fat	0 g	0 g	-100%
Cholesterol	27 mg	34.6 mg	-10%
Salt	1.308 g	1.67 g	-5%
Carbohydrates	21.09 g	27 g	-4%
Fiber	0.8 g	1.02 g	-44%
Sugars	0.78 g	0.998 g	-66%
Proteins	10.16 g	13 g	-15%
Vitamin A	351.6 µg	450 µg	+146%
Vitamin C (ascorbic acid)	4.7 mg	6.02 mg	+100%
Calcium	156 mg	200 mg	+72%
Iron	1.41 mg	1.8 mg	-8%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.781 %	0.781 %

Serving size: 0.5 WRAP (128 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on April 23, 2020, 7:09:25 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 7:09:26 PM CEST by org-database-usda.

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Chicken sandwich wrap