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Korean Beef Wrap
ingredients:
Korean Beef Filling: Beef (28%), Brown Lentils, Chick Peas, Diced Onion, Rapeseed Oil, Tomato Ketchup (Water, Tomato Paste, Glucose-Fructose Syrup, Spirit Vinegar, Sugar, Modified Maize Starch, Salt, Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), Natural Flavouring), Gonchujang Sauce (Corn Starch Syrup, Citron Syrup, Rice, Red Pepper Powder, Water, Sugar, Salt, Onion, Garlic, Ethyl Alcohol, Plum Extract, Yeast Extract (Yeast, Thickener: Dextrin), Ginger Powder, Grapefruit Seed Extract), Tomato Puree, Soya Sauce (Water, Salt, Soybean, Wheat Flour, Colour: Plain Caramel, Sugar, Colour: Ammonia Caramel, Salt, Sulphites), Ginger, Garlic, Salt, Maize Starch, Brown Sugar, Crushed Chilli, Black Pepper, Sesame Seeds, Multiseed Wrap: Wheat Flour (Wholemeal Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Oil, Rapeseed Oil, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Linseeds (Golden, Brown), Humectant (Glycerine), Sugar, Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Stabiliser (Xanthan Gum),Acidity Regulator (Citric Acid), Flour Treatment Agent (L-Cysteine)
Allergen declaration (e.g.contains milk):
Contains: Sesame, Soya, Sulphur dioxide and Sulphites, Cereals containing gluten
Details of Cooking /Preparation instructions
Remove all packaging. Microwave heating instructions: From Chilled: heat on high for
45 seconds. From frozen: heat on high for 2 minutes. Make sure food is hot before
eating.
nutritional info:
Typical Values |
per 100g |
per pack 170g |
Energy (kJ) |
880 |
1496 |
Energy (kcal) |
210 |
357 |
Fat (g) |
7.2 |
12.24 |
of which saturates (g) |
2.7 |
4.59 |
Carbohydrate (g) |
17.8 |
30.26 |
of which sugars (g) |
5.9 |
10.03 |
Dietary Fibre (AOAC) (g) |
3 |
5.1 |
Protein (g) |
9.4 |
15.98 |
Salt (g) |
0.45 |
0.765 |
Contains naturally occurring sugar from fruit and vegetables. Average intake of an adult is 8400kJ / 2000kCal daily.
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- CONTAINS 30G OF PROTEIN
- BURSTING WITH FLAVOUR
- PACKED WITH SUPERFOODS
- READY TO EAT



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