OLÉ Mexican Foods Nutri-Score C NOVA 4

Tomato Basil Carb Friendly Tortilla Wraps

Tomato Basil Carb Friendly Tortilla Wraps: 0 tracked ingredients

Tomato Basil Carb Friendly Tortilla Wraps by OLÉ Mexican Foods has 0 tracked ingredients. Its Nutri-Score is C.

  • NOVA processing classification: group 4

Mexican-dinner-mixes

How This Score Is Built

This 1-5 scale is an editorially-derived index, not an official government rating -- it synthesizes FDA status, EU regulatory status, US state actions, and published research. For Tomato Basil Carb Friendly Tortilla Wraps, 0 of its 0 tracked ingredients carry a scored rating so far, current as of 2026-09-07.

Data draws on Open Food Facts, FDA, and EU regulatory records -- cross-check with the FDA → directly, or read how we score it.

0
Tracked Ingredients
0
Concerning
0
Low Risk / Safe
C
Nutri-Score

No tracked ingredients found for this product.

The ingredients in this product may not yet be in our database.

Processing Level

4
NOVA Group 4
Ultra-processed foods

Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.

Full Ingredients List

100% whole wheat flour, water, cellulose fiber, wheat protein, contains 2% or less of the following: extra virgin olive oil, ground flax seed, seasoning (salt, dehydrated garlic and onion, paprika, tomato powder, spice, natural flavors, extractives of paprika, and silicon dioxide to prevent caking), salt, aluminum-free leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), preservatives (calcium propionate, sorbic acid), dough conditioner (lecithin, fumaric acid, gum blend, mono-and diglycerides, sodium metabisulphite).

Product Details

Barcode
0027331032012
Nutri-Score
Grade C
NOVA Group
4 — Ultra-processed foods
Available In
United States

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Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.