
Wholemeal Tortilla Wraps
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 278 kcal | 14% |
| Fat | 7.4 g | 11% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 71.9 g | 28% |
| of which sugars | 4.2 g | 5% |
| Fibre | 16.3 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.81 g | 14% |
Open Food Facts, ODbL, record updated 3 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal British Wheat Flour (62%), Water, Wheat Bran, Palm Oil, Humectant (Glycerol), Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate), Sugar, Acidity Regulator (Citric Acid), Emulsifier (Mono - and Diglycerides of Fatty Acids), Salt, Preservative (Calcium Propionate), Wheat Starch, Flour Treatment Agent (L-Cysteine).
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E920l-cysteine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wheat flatbreads”: 1.24 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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