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This Southwest-style Weight Watchers Egg Roll in a bowl has everything that I want in a dinner recipe. It’s hearty, flavorful, a little spicy, and it tastes like takeout, but much healthier. Oh, did I mention this is a WW zero point recipe?
This recipe is a fun twist on the traditional Eggroll in a Bowl. No need to add soy sauce, sesame seeds or sesame oil here–this recipe is full of Southwest flavors! I make this WW Egg Roll in a bowl often. It’s great for meal prep lunches or a super quick healthy eating weeknight dinner.
Not following a Weight Watchers diet plan? That’s ok, I’ve got the regular version of this recipe here.
Where’s the recipe?
My readers have varying levels of comfort and experience in the kitchen. To better serve everyone, I include a lot of information in my posts to ensure that every attempt to make this recipe is successful. There are cooking tips, diet information, and other helpful information below. If you prefer to skip this, please simply scroll to the bottom of the page where you will find the easy to print recipe for this Southwest EggRoll in a Bowl recipe.
Ingredients in Southwest Egg Roll in a Bowl
- Boneless skinless chicken breast: You can also use chicken thighs or even ground turkey. People love making this with turkey sausage too!
- Red onions
- Cumin
- Chipotle chili powder: If you can’t find this, you can use ancho chile powder.
- Oregano: I love to use Mexican oregano.
- Frozen corn: Canned corn works too.
- Canned black beans
- Bell Pepper
- Canned green chilis
- Broccoli slaw: Broccoli slaw is made from the stalks of broccoli. You can purchase it in your produce section, or make it yourself in the food processor.
- Coleslaw mix: You can buy a bagged mix or make your own by shredding cabbage and carrots in the food processor.
- Cilantro
Zero Point Creamy Chipotle Ranch Dressing Ingredients
This is what makes this a Spicy Eggroll in a Bowl recipe! If you’d rather skip the spice, leave out or reduce the chipotle chili powder.
- Fat-Free Greek yogurt
- Garlic powder
- Onion powder
- Dried dill
- Dried Parsley
- Chipotle chili powder
- Apple cider vinegar
Optional Toppings
Other toppings that have not been included in the nutritional information or points calculation are:
- avocado
- hot sauce
- jalapeños
- lime slices
- green onions
How to make this Weight Watchers Southwestern Egg Roll in a Bowl in the Instant Pot:
- Sauté Set your Instant Pot to sauté and lightly spray with nonstick cooking spray. Once the pot is hot add the cubed chicken, onions, cumin, chili powder, and oregano. Cook until chicken is well browned and the onions have softened.
- Cook Next, add the corn, black beans, bell pepper, green chilis, broccoli slaw, and ¼ cup of water. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure Cook (high) and set your cook time for 2 minutes.
- Dressing Instructions While the ingredients are cooking, make the chipotle ranch dressing. Combine the Greek yogurt, garlic powder, onion powder, dried dill, dried parsley, chipotle chili powder, apple cider vinegar, and water in a mason jar. Place the lid on the jar and shake well. Shake again before serving.
- Release the pressure Once the cook time is complete, quick release the pressure and remove the lid. Stir in the coleslaw mix and cilantro and serve topped with 2 tbsp of chipotle ranch dressing. Additionally, you can top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras.
How to make this WW Egg Roll in a Bowl on the Stove
- Lightly spray a large skillet with nonstick cooking spray. Add cubed chicken, onions, cumin, chili powder, and oregano. Cook over medium high heat until chicken is browned and onions are beginning to soften.
- Add corn, black beans, bell peppers, green chilis, broccoli slaw, and coleslaw.
- Cover, and simmer on medium for 10-15 minutes until the cabbage shrinks and the chicken reaches 165°F and is no longer pink.
- While cooking, mix together the chipotle ranch dressing ingredients.
- Remove the lid and stir in cilantro. Serve topped with 2 tbsp of chipotle ranch dressing. You can also top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras.
Recipe Tips
- You can easily make these into traditional egg rolls with a chipotle ranch dipping sauce, just remember to count your wonton wrappers.
- If you’re planning to freeze this, I recommend swapping the coleslaw out for all broccoli slaw, it holds up much better in the freezer.
- If you prefer your cabbage very soft, add it to your Instant Pot before cooking under pressure.
- If you’re looking for more spice, add a few jalapeños before cooking, and ¼ to ½ tsp of cayenne pepper. Remember: a little goes a long way.
- If you don’t care for some of these ingredients you can omit them. This recipe is easy to adapt to your tastes and is still delicious.
- If you’re looking to reduce the carbs, only add half the corn and black beans, or omit them completely.
- Traditional eggrolls have pork in them. You can absolutely add ground pork to this recipe, but you will need to account for the points.
- Add salt and pepper to taste.
Weight Watchers Points
A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan points. Don’t forget to count any add-ins.
The points for the new 2022/2023 points plan is 0.
Looking for more? Take a peek at my WW Purple Recipes, WW Blue Recipes, and WW Green Recipes, and also look at my Weight Watchers Zero Point Recipes.
More Weight Watchers friendly recipes
- Mississippi Pot Roast
- WW Beef Gyro
- Instant Pot Cheesecake
- WW Jambalaya
- Weight Watchers Buckeyes
- White Chicken Chili
- WW Chicken Drumsticks
- WWBuffalo Chicken
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Weight Watchers Egg Roll In A Bowl : Southwest-Style
Approximate Serving Size: 1 cup egg roll, 2 tbsp dressing
Servings 6
This Weight Watchers Southwest Egg Roll in a Bowl recipe is a delicious and easy zero point meal! Top this with creamy chipotle lime dressing for a family friendly ww dinner recipe.
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Food processor
Ingredients
Egg Roll Filling
- 1 tsp olive oil
- 1 lb chicken cubed, thighs or breast boneless and skinless, chopped into bite sized pieces
- 1 cup red onion diced
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- 1 tsp oregano
- 3/4 cup corn frozen
- 3/4 cup black beans canned and drained
- 1 cup red bell pepper diced
- 4 oz green chilis diced
- 1 cup broccoli slaw shredded
- 1/4 cup water (Instant Pot only)
- 3 cups coleslaw mix
- ½ cup cilantro chopped
Chipotle Ranch Dressing
- ¾ cup Greek yogurt plain, fat free
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dill dried
- 1 tsp parsley dried
- 1/4 tsp chipotle chili powder
- 1 tsp apple cider vinegar
- 3 tbsp water
Instructions
Instant Pot:
- Set your Instant Pot to sauté and add olive oil. Once the pot is hot add the cubed chicken, onions, cumin, chili powder, and oregano. Cook until chicken is well browned and the onions have softened. 1 tsp olive oil, 1 lb chicken , 1 cup red onion , 1 tsp cumin, 1/2 tsp chipotle chili powder, 1 tsp oregano
- Next, add the corn, black beans, bell pepper, green chilis, broccoli slaw, and ¼ cup of water. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure Cook (high) and set your cook time for 2 minutes. 3/4 cup corn, 3/4 cup black beans , 1 cup red bell pepper , 4 oz green chilis, 1 cup broccoli slaw , 1/4 cup water (Instant Pot only)
- While the ingredients are cooking, make the chipotle ranch dressing. Combine the Greek yogurt, garlic powder, onion powder, dried dill, dried parsley, chipotle chili powder, apple cider vinegar, and water in a mason jar. Place the lid on the jar and shake well. Shake again before serving. ¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/4 tsp chipotle chili powder, 1 tsp apple cider vinegar, 3 tbsp water
- Once the cook time is complete, quick release the pressure and remove the lid. Stir in the coleslaw mix and cilantro and serve topped with 2 tbsp of chipotle ranch dressing. Additionally, you can top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras. 3 cups coleslaw mix, ½ cup cilantro
Stovetop:
- Lightly spray a large skillet with nonstick cooking spray. Add cubed chicken, onions, cumin, chili powder, and oregano. Cook over medium heat until chicken is browned and onions are beginning to soften. 1 lb chicken , 1 cup red onion , 1 tsp cumin, 1/2 tsp chipotle chili powder, 1 tsp oregano
- Add corn, black beans, bell peppers, green chilis, broccoli slaw, and coleslaw. 3/4 cup corn, 3/4 cup black beans , 1 cup red bell pepper , 4 oz green chilis, 1 cup broccoli slaw , 3 cups coleslaw mix
- Cover, and simmer on medium for 10-15 minutes until the cabbage shrinks and the chicken reaches 165°F.
- While cooking, mix together the chipotle ranch dressing ingredients.¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/4 tsp chipotle chili powder, 1 tsp apple cider vinegar, 3 tbsp water
- Remove the lid and stir in cilantro. Serve topped with 2 tbsp of chipotle ranch dressing. You can top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras. ½ cup cilantro
Video
Notes
- Weight Watchers Points:
- A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan points. Don’t forget to count any add-ins.
- 2022/2023 points is 0.
- You can easily make these into traditional egg rolls with a chipotle ranch dipping sauce, just remember to count your wonton skins.
- If you’re planning to freeze this, I recommend swapping the coleslaw out for all broccoli slaw, it holds up much better in the freezer.
- If you prefer your cabbage very soft add it to your Instant Pot before cooking under pressure.
- Broccoli slaw is made from the stalks of broccoli. You can purchase it in your produce section, or make it yourself in the food processor.
- If you’re looking for more spice add a few jalapeños before cooking, and ¼ to ½ tsp of cayenne pepper. Remember a little goes a long way.
- If you don’t care for some of these ingredients you can omit them. This recipe is easy to adapt to your tastes and is still delicious.
- If you’re looking to reduce the carbs, only add half the corn and black beans, or omit them completely. As is, it’s only about 17 grams for a pretty large serving.
- Traditional eggrolls have pork in them. You can absolutely add ground pork to this recipe, but you will need to account for the points.
- Chop your chicken into small, equally sized cubes to promote even cooking.
- Add salt and pepper to your personal taste.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 17g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 189mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1248IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 2mg
Make This Recipe?
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Can I use ground chicken?
I used diced chicken breast, but you could easily use ground poultry or beef :)
Way too spicy!! Not egg roll taste.. The dressing was horrible until,I added low fat ranch dressing. Would,have helped if you’d of had amounts of ingredients. My husband couldn’t eat it, too spicy, I ate my allowed amount and will,freeze,the rest…I just,hate throwing out,food! Not a fan
I’m sorry you didn’t like this recipe, Betsy! The ingredient amounts are always listed in the printable recipe at the bottom of the post. I’m a little confused about how you made this recipe without the ingredient amounts? If you try it again using the correct recipe, I hope you love it!
I love that there is no frying in this recipe! My family will LOVE it!
Yes!! This is so good, I love how nutrient-dense it is!
When I put the nutrition info in the weight watchers app it tells me 1 serving is 4 blue points?
I just double checked and the recipe as written with fat free yogurt and no additional toppings is free on the blue plan. If you’re using different products it could be calculating as more. I’d double check your yogurt and chicken breast to make sure they’re pulling into the recipe correctly :)
The olive oil, even at 6 servings, is 1 point
Hi Jessica, I just checked again and 1 tsp of olive oil is one point on the blue plan, but once you say that it’s 6 servings, it bumps down to 0 points per serving. The blue points for this recipe as calculated on the WW website using the recipe builder is zero points. :)
This recipe looked good but it was so spicy from the chipotle chili pepper that my mouth and lips were burning. I couldn’t eat it. And I like spicy food! I used the McCormick chipotle chili powder. I’m going to try it again with regular chili powder.
I hope that helps it be not as spicy! :)
We just made it again with regular chili powder and it’s great! We added shredded cheese because we had some extra points for the day. :)
Delicious will be making this again!
How many calories?
Hi Tarah, All of the nutrition information is at the bottom of the recipe :)
Are kcal and calorie the same?
Yes! :)
Loved it! I added 2 packets of splenda to the dressing for a touch of sweetness. It was a perfect addition as was a light sprinkling of sea salt. The next time, though, I will be cutting the chitpotle in half. It was a bit overpowering. Also, I didn’t have green chilis so I seeded and diced 2 jalapeños for a substitute. It was delicious!
Scrumptious one dish meal that’s quick & easy to prepare that your family will LOVE!!!
For the canned ingredients, are you straining them before adding? Or adding the ingredient w/the juices from the cans?
Hi Alex! Sorry it wasn’t clear – we drain the canned beans. If you’re using canned corn, instead of frozen, I’d strain them too :)
I am very sensitive to mildly favored peppers so i substituted the chipotle pepper with smoked paprika. I also used ground chicken. Great for those of you who cannot eat spicy foods. Thank you for sharing your recipe.
Howdy! Any tips for making ahead?
Nothing past the recipe tips that are in the post! This isn’t my favorite recipe to prep ahead because of the coleslaw.
This is a Mexican bowl with coleslaw!!! The sauce is too bitter with greek plain yogurt… YUCK! So I remade it with lite sour cream, halved the chili powder, and added garlic salt because it was too bland. The store didn’t have any broccoli slaw so I just used coleslaw and maybe used 2 cups because it seemed like a lot. I added garlic salt to the main dish because it also tasted too bland. The sour cream sauce tasted good mixed in and not just on top-which I will have to make more of for the leftovers. Overall it turned out ok.
I’m glad you changed the recipe to your liking. :)
Question – haven’t made but it looks really interesting. Do you eat this warm or cold? Like if you’re going to meal prep this…. do you separate anything in advance or not add sauce or something? I don’t want a bowl of soggy sadness but would love to meal prep something like this — the flavor profile sounds delish!
This is one of the recipes I do not recommend for meal prep because it does get a little soggy – I eat it warm, but the sauce stays cold. :)