#56 Halal Big Kahuna Cheese Steak (Wrap)

Nutrition

Serving size: Wrap

Ingredients

White American Cheese: (Cultured milk and skim milk, cream, sodium citrate, salt, enzymes, sorbic acid (preservative), soy lecithin (anti-sticking agent)) OR (Milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), enzymes, citric acid, soy lecithin); Jalapeño Peppers: (Fresh peppers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), natural flavors, sodium metabisulfite (preservative), turmeric) OR (Jalapeno peppers, water, vinegar, salt, contains less than 2% of the following: calcium chloride, sodium benzoate (preservative), natural flavors, polysorbate 80 and sodium metabisulfite (preservative)); Mushrooms: (Mushrooms, water, contains less than 2% of salt, bisulfate of soda, ascorbic acid, sodium benzoate, potassium sorbate); Red/Green Pepper Strips: (Fresh peppers, water, sugar, vinegar, salt, calcium chloride, sodium benzoate (preservative), sodium metabisulfite (preservative),turmeric) OR (Bell peppers, sugar, water, vinegar, salt, less than 2% of the following: calcium chloride, sodium benzoate (preservative), sodium metabisulfite (preservative) and extractives of turmeric, polysorbate 80 and propylene glycol); White Wrap: (Enriched unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), water, vegetable shortening (contains one or more of the following: palm oil and/or olive oil), contains 2% or less of the following: salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, xanthan gum, mono- and diglycerides, sodium metabisulphite)); Grilled Onions; Halal Philly Beef: HALAL PHILLY BEEF (Marinated beef steak containing up to 25% of a solution of water, dextrose, salt, sodium phosphate, natural flavor.).

Sources

Updated September 23, 2026. Recipes and availability may vary by location.

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