→Ingredients are listed in order of importance (quantity).
Ingredients list:
Lavash wrap (unbleached enriched flour [enriched with thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), niacin, folic acid], water, sugar, salt, baking powder, yeast, and calcium propionate), ham (fresh ham, water, salt, sugar, dextrose, sodium phosphate, salt, sodium erythorbate, sodium nitrite), red pepper (fire roasted pimiento peppers, water, salt, and citric acid), genoa salami (pork, beef, salt, detrose, lactic acid starter culture, sugar, spice, flavoring, sodium nitrite, bha, bht, citric acid), pepperoni (pork, beef, salt, dextrose, paprika, flavorings, lactic acid starter culture, sodium nitrite, bha, bht, citric acid), provolone cheese (whole milk, cheese culture, salt and enzymes), cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums)), green leaf lettuce.
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Lavash wrap (flour (with thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), niacin, folic acid), water, sugar, salt, baking powder, yeast, and calcium propionate), ham (ham, water, salt, sugar, dextrose, sodium phosphate, salt, sodium erythorbate, sodium nitrite), red pepper (fire roasted pimiento peppers, water, salt, and citric acid), genoa salami (pork, beef, salt, detrose, lactic acid starter culture, sugar, spice, flavoring, sodium nitrite, bha, bht, citric acid), pepperoni (pork, beef, salt, dextrose, paprika, flavorings, lactic acid starter culture, sodium nitrite, bha, bht, citric acid), provolone cheese (whole milk, cheese culture, salt, enzymes), cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and xanthan and guar gums)), green leaf lettuce
- Lavash wrap -> en:Lavash wrap - percent_min: 12.5 - percent_max: 100
- flour -> en:flour - percent_min: 1.78571428571429 - percent_max: 100
- with thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0.446428571428571 - percent_max: 100
- vitamin b1 -> en:thiamin - percent_min: 0.446428571428571 - percent_max: 100
- riboflavin -> en:e101 - percent_min: 0 - percent_max: 50
- vitamin b2 -> en:e101 - percent_min: 0 - percent_max: 50
- niacin -> en:e375 - percent_min: 0 - percent_max: 33.3333333333333
- folic acid -> en:folic-acid - percent_min: 0 - percent_max: 25
- water -> en:water - percent_min: 0 - percent_max: 50
- sugar -> en:sugar - percent_min: 0 - percent_max: 33.3333333333333
- salt -> en:salt - percent_min: 0 - percent_max: 25
- baking powder -> en:baking-powder - percent_min: 0 - percent_max: 20
- yeast -> en:yeast - percent_min: 0 - percent_max: 16.6666666666667
- and calcium propionate -> en:and calcium propionate - percent_min: 0 - percent_max: 14.2857142857143
- ham -> en:ham - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50
- ham -> en:ham - percent_min: 0 - percent_max: 50
- water -> en:water - percent_min: 0 - percent_max: 25
- salt -> en:salt - percent_min: 0 - percent_max: 16.6666666666667
- sugar -> en:sugar - percent_min: 0 - percent_max: 12.5
- dextrose -> en:dextrose - percent_min: 0 - percent_max: 10
- sodium phosphate -> en:e339 - percent_min: 0 - percent_max: 8.33333333333333
- salt -> en:salt - percent_min: 0 - percent_max: 7.14285714285714
- sodium erythorbate -> en:e316 - percent_min: 0 - percent_max: 6.25
- sodium nitrite -> en:e250 - percent_min: 0 - percent_max: 5.55555555555556
- red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- fire roasted pimiento peppers -> en:fire roasted pimiento peppers - percent_min: 0 - percent_max: 33.3333333333333
- water -> en:water - percent_min: 0 - percent_max: 16.6666666666667
- salt -> en:salt - percent_min: 0 - percent_max: 11.1111111111111
- and citric acid -> en:and citric acid - percent_min: 0 - percent_max: 8.33333333333333
- genoa salami -> en:genoa salami - percent_min: 0 - percent_max: 25
- pork -> en:pork - percent_min: 0 - percent_max: 25
- beef -> en:beef - percent_min: 0 - percent_max: 12.5
- salt -> en:salt - percent_min: 0 - percent_max: 8.33333333333333
- detrose -> en:detrose - percent_min: 0 - percent_max: 6.25
- lactic acid starter culture -> en:lactic acid starter culture - percent_min: 0 - percent_max: 5
- sugar -> en:sugar - percent_min: 0 - percent_max: 4.16666666666667
- spice -> en:spice - percent_min: 0 - percent_max: 3.57142857142857
- flavoring -> en:flavouring - percent_min: 0 - percent_max: 3.125
- sodium nitrite -> en:e250 - percent_min: 0 - percent_max: 2.77777777777778
- bha -> en:e320 - percent_min: 0 - percent_max: 2.5
- bht -> en:e321 - percent_min: 0 - percent_max: 2.27272727272727
- citric acid -> en:e330 - percent_min: 0 - percent_max: 2.08333333333333
- pepperoni -> en:pepperoni - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
- pork -> en:pork - percent_min: 0 - percent_max: 20
- beef -> en:beef - percent_min: 0 - percent_max: 10
- salt -> en:salt - percent_min: 0 - percent_max: 6.66666666666667
- dextrose -> en:dextrose - percent_min: 0 - percent_max: 5
- paprika -> en:paprika - percent_min: 0 - percent_max: 4
- flavorings -> en:flavouring - percent_min: 0 - percent_max: 3.33333333333333
- lactic acid starter culture -> en:lactic acid starter culture - percent_min: 0 - percent_max: 2.85714285714286
- sodium nitrite -> en:e250 - percent_min: 0 - percent_max: 2.5
- bha -> en:e320 - percent_min: 0 - percent_max: 2.22222222222222
- bht -> en:e321 - percent_min: 0 - percent_max: 2
- citric acid -> en:e330 - percent_min: 0 - percent_max: 1.81818181818182
- provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
- whole milk -> en:whole-milk - percent_min: 0 - percent_max: 16.6666666666667
- cheese culture -> en:lactic-ferments - percent_min: 0 - percent_max: 8.33333333333333
- salt -> en:salt - percent_min: 0 - percent_max: 5.55555555555556
- enzymes -> en:enzyme - percent_min: 0 - percent_max: 4.16666666666667
- cream cheese -> en:cream cheese - percent_min: 0 - percent_max: 14.2857142857143
- pasteurized milk and cream -> en:pasteurized-milk-and-cream - percent_min: 0 - percent_max: 14.2857142857143
- cheese culture -> en:lactic-ferments - percent_min: 0 - percent_max: 7.14285714285714
- salt -> en:salt - percent_min: 0 - percent_max: 4.76190476190476
- stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 3.57142857142857
- carob bean and xanthan and guar gums -> en:carob bean and xanthan and guar gums - percent_min: 0 - percent_max: 3.57142857142857
- green leaf lettuce -> en:green leaf lettuce - percent_min: 0 - percent_max: 12.5