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Ole Mexican Foods Tomato Basil Carb Friendly Tortilla Wraps
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Ole Mexican Foods Tomato Basil Carb Friendly Tortilla Wraps

5 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Seed-oil free
  • No synthetic dyes
  • Contains whole grains
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Why it scores 57

Ole Mexican Foods Tomato Basil Carb Friendly Tortilla Wraps scores 57 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Sodium metabisulfite: Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. Regulatory
  3. Salt 1.8 g / 100 g: Very high in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better tortillas and wraps

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Tomato Basil Carb Friendly Tortilla Wraps

START100

Ingredients

  • Sodium metabisulfite
    Regulatory Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. [1][2][3]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [7]
  • Sorbic acid
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [8]
subtotal−18

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), flavoring, industrial protein and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Salt 1.8 g / 100 g
    Strong Very high in salt. [9]
  • Fiber 24.4 g / 100 g
    Strong A good source of fiber. [10]
  • Protein 11.1 g / 100 g
    Info A good source of protein. [10]
subtotal−1
TOTAL 57Okay

100 − 43 = 57

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]

GTIN 00027331032012 · 2026-03-20

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy111 kcal
Fat3.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates33.3 g
Sugars0 g
Added sugars0 g
Fiber24.4 g
Protein11.1 g
Salt1.8 g

Serving: 1 tortilla (45 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, MODIFIED WHEAL STARCH, WHEAT PROTEIN, CELLULOSE, WHOLE WHEAT, CONTAINS 2% OR LESS OF THE FOLLOWING EXTRA VIRGIN OLIVE OIL, SALT, DEHYDRATED GARLIC AND ONION, PAPRIKA, TOMELO POWDER, SPICE, NATURAL FLAVORS, EXTRACTIVES OF PAPRIKA, XANTHAN GUM, GROUND FAX SEED, ALUMINIUM-FREE LEAVENING (SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DOUGH CONDITIONER (FUNARO ADD, MORS AND DDHERIDES, SODIUM METABISULPHITE)

Allergens and diets

Contains: Soy, Wheat, Gluten, Sulphites

  • Not gluten-free

Always check the package: recipes change.

Healthiest breads in the US

More from Ole Mexican Foods

Sources

  1. Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

    European Union (Official Journal) · Oct 25, 2011 · Law

    “ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”

    eur-lex.europa.eu

  2. Regulation (EU) No 1169/2011 (as it applies in the UK), Annex II: substances or products causing allergies or intolerances

    legislation.gov.uk (The National Archives) · Law

    “1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”

    legislation.gov.uk

  3. 21 CFR 101.100 Food; exemptions from labeling (sulfiting agents)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2022 · Law

    ecfr.gov

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  7. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  8. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  10. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  11. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  12. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  13. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org