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This healthy Southwest Egg Roll in a Bowl is an easy dinner recipe. If you’re looking for a quick dinner, this is perfect. It’s a family friendly dinner recipe that you can make on the stove or in the Instant Pot.
Some call this recipe a deconstructed egg roll, inside out eggroll, and southwest egg rolls in a bowl! Whatever you call it, it’s definitely one of my favorites!
Where’s the recipe?
Recipes here at My Crazy Good Life are laid out the same way in each post–those who need some extra cooking tips and instructions should read the post below, while experienced cooks and those who have made this recipe before can head straight to the printable recipe at the bottom.
This helps everyone find exactly what they’re looking for with ease! I hope you love this healthy version of Southwest Egg Rolls!
Ingredients for this Southwestern Egg Roll in a Bowl:
- Olive Oil I prefer to use minimally processed oils and stay away from canola or vegetable oil.
- Chicken Thighs You can absolutely use chicken breast too!
- Onion
- Cumin, Chipotle Chili Powder, and Oregano
- Frozen Corn
- Black Beans
- Bell Pepper
- Coleslaw Mix
- Diced Green Chilis
- Broccoli Slaw I love the broccoli slaw for the crunch it gives this recipe!
- Cilantro and Jalapeños Optional
Ingredients for the Chipotle Ranch Dressing:
- Greek yogurt
- Garlic Powder, Onion Powder, Dill, Parsley, Chipotle Chili Powder
- Apple Cider Vinegar
- Water
Stovetop Instructions:
Time needed: 30 minutes
The total time needed for this recipe whether you’re cooking in the Instant Pot or on the stove is about 30 minutes–perfect for a weeknight dinner. For the Instant Pot, add on a few minutes for your pot to come to pressure.
- Sauté
Heat the oil in a skillet on high heat. Add the chicken (chopped), onions, cumin, chili powder, and oregano to the skillet. Stir and mix until the chicken is browned, about 10 minutes.
- Add the remaining ingredients
Add the remaining egg roll ingredients to the skillet, except for the optional cilantro and jalapeños.
There is no need to stir–your skillet may be full, but the cabbage will shrink (a lot!) as it cooks. - Cover and heat
Cover the skillet and reduce the heat to medium. Cook the egg roll filling for 10-15 minutes until the chicken is done and the cabbage has shrunk down.
- Add cilantro, if you’d like
Remove the lid and mix in the cilantro.
- Serve!
Serve in a bowl and top with homemade chipotle ranch dressing. Optional toppings are avocados, jalapeños, and a lime wedge.
Instructions for Creamy Chipotle Ranch Dressing:
- Add all the ingredients to a jar with a lid.
- Close the lid and shake the dressing well.
- Serve immediately or keep in the fridge for 2-3 days.
Instant Pot Instructions:
- Turn the Instant Pot to sauté and spray lightly with oil. Add chicken, onions, cumin, chili powder, and oregano to the Instant Pot. Cook until the chicken is browned.
- Add the remaining ingredients to the pot, except for the cabbage/coleslaw mix, broccoli slaw, and cilantro.
- Add 1/4C chicken broth or water to the pot to help it come to pressure.
- Place the lid on the Instant Pot and set your valve to Sealing. Press Manual or Pressure Cook (on high pressure) and set your timer for 2 minutes.
- Quick release the pressure by carefully moving the valve from Sealing to Venting. Steam will come out rapidly–that is ok and expected. Add coleslaw mix, broccoli slaw, and cilantro, then close the lid and let the contents sit for 2 minutes. This will finish cooking your dish.
Recipe Tips and FAQs:
You absolutely can freeze this dish, but to be honest I don’t love freezing cooked cabbage. Personally, I feel like this recipe is best eaten within a few days while stored in the fridge.
It depends on which recipe you make! This one is healthier than most because I used chicken instead of ground pork or ground beef. This recipe also has much lower sodium because of the absence of soy sauce.
The dipping sauce used in this recipe is a creamy chipotle ranch made from Greek yogurt!
Can I make this recipe into Southwest Egg Rolls?
Absolutely! I’d buy some egg roll wrappers and stuff all of the cooked ingredients inside–so delicious!
Is this a low carb recipe?
It is! At 13g net carbs, this is a pretty low carb recipe. For the full nutrition information, scroll down to the printable recipe area.
If you’d like to reduce the carbs in this recipe, I recommend reducing the amount of black beans and corn to 1/4 cup each. You can also remove them from the recipe if you’d like.
Missing Chili’s Southwest Egg Rolls? Me too! To add some of that missing texture and flavor, I like to cut a whole wheat tortilla into thin strips and spray with coconut oil, then bake on a baking sheet to crisp them up and add them right to my bowl.
Can I make this healthier?
If you’d like to remove extra fat and calories from this recipe, use chicken breasts or remove the chicken after cooking and drain on paper towels before adding back to the recipe.
You can find these fun meal prep containers in my Amazon Shop.
Healthy Eating Plans
21 Day Fix: For the entire recipe, this 21 Day Fix Egg Roll in a Bowl counts as 2 red containers, 1 teaspoon, 6 1/2 green containers, and 2 yellow containers. The dressing adds one red container.
Per serving, this recipe counts as 1/3 red container, 1 green container, 1/3 yellow container, and for the dressing, 1/6 red container.
Weight Watchers: If you’re looking for a WW version of this recipe, you can find that here.
Trim Healthy Mama: This is a THM-S recipe.
2B Mindset: This recipe is perfect for lunch!
More healthy dinner ideas:
- Healthy Pasta Recipes
- Healthy Crack Chicken
- Air Fryer Buffalo Cauliflower
- Cloud Bread with Greek yogurt
- Instant Pot Buffalo Chicken
- Vegan Pineapple Fried Rice
More quick weeknight meals:
Southwest Egg Rolls in a Bowl {with Chipotle Ranch Dressing}
Equipment
- Instant Pot 6 qt
- Kitchen Knife
Ingredients
Egg Roll Filling:
- 1 tsp olive oil
- 1 lb. chicken thighs chopped into bite sized pieces
- ½ onion red, diced
- 1 tsp ground cumin
- 1 tsp chipotle chili powder
- 1 tsp oregano
- ½ cup frozen corn
- ½ cup black beans canned, drained
- 1 bell pepper red, diced
- 4 cups coleslaw mix
- 1 can diced green chiles
- 1 cup broccoli slaw also called shredded broccoli stalk | shred in a food processor, cheese grater, or mandolin (optional)
- ½ cup cilantro optional, chopped
Chipotle Ranch Dressing:
- ¾ cup Greek yogurt unflavored
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dill dried
- 1 tsp parsley dried
- 1 tsp chili powder
- 1 tsp apple cider vinegar
- 3 tbsp water
Optional Toppings:
- avocado
- jalapenos
- lime
Instructions
Stovetop Instructions:
- Heat the oil in a skillet on high heat. Add the chopped chicken, onion, cumin, chili powder, and oregano to the skillet. Stir and mix until the chicken is browned. 1 tsp olive oil, 1 lb. chicken thighs, ½ onion, 1 tsp ground cumin, 1 tsp chipotle chili powder, 1 tsp oregano
- Add the remaining eggroll ingredients to the skillet, except for the the optional cilantro and jalapeños. ½ cup frozen corn, ½ cup black beans, 1 bell pepper, 4 cups coleslaw mix, 1 can diced green chiles, 1 cup broccoli slaw
- Cover the skillet and reduce the heat to medium. Cook the eggroll filling for 10-15 minutes until the chicken is done and the cabbage has shrunk.
- Remove the lid and mix in the cilantro, if you'd like. ½ cup cilantro
- Serve in a bowl topped with chipotle ranch dressing, avocados, jalapenos, and a lime wedge. avocado, jalapenos, lime
For the Chipotle Ranch Dressing:
- Add all the ingredients to a jar with a lid. ¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, 1 tsp chili powder, 1 tsp apple cider vinegar, 3 tbsp water
- Shake the dressing well.
- Serve immediately or keep in the fridge for 2-3 days.
Instant Pot Instructions:
- On saute, cook chicken, onions, cumin, chili powder, and oregano in the Instant Pot. Cook until the chicken is browned. 1 tsp olive oil, 1 lb. chicken thighs, ½ onion, 1 tsp ground cumin, 1 tsp chipotle chili powder, 1 tsp oregano
- Add the remaining ingredients to the pot except for the cabbage/coleslaw mix, broccoli slaw, and cilantro. ½ cup frozen corn, ½ cup black beans, 1 bell pepper, 4 cups coleslaw mix
- Add 1/4C chicken broth or water.
- Place the lid on the Instant Pot and set your valve to sealing, cook on high pressure for 2 minutes.
- Quick release and add the coleslaw mix, broccoli slaw, and cilantro, then close lid and let sit for 2 minutes. 4 cups coleslaw mix, 1 cup broccoli slaw, ½ cup cilantro
Video
Notes
- 21 Day Fix Entire Recipe: 2R, 1 tsp, 6 1/2G, 2Y Dressing: 1R
- 21 Day Fix Per Serving: 1/3 R, 1G, 1/3Y Dressing: 1/6R
- Weight Watchers Smart Points: 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Point per serving, if you use nonfat greek yogurt, the dressing is free.
Nutrition
Make This Recipe?
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I loved this recipe. What I don’t love is the color it turns after it’s cooked. It gets a brown sauce that coats everything and makes it look very unappetizing. Why doesn’t the video show this? I’m following the recipe to the letter. Any idea what is turning brown? I think it’s the broccoli slaw with the green and orange from the carrots. It tastes good though. :\
Hi Lee! I’m so glad you loved it! Hmmm, I’m not sure what would cause the brown color. Did you mix the dressing into the entire recipe or just top your bowl? Maybe that’s it? Mine doesn’t normally turn brown :)
Do you reheat the leftovers or can it be eaten cold
Either! Depends on preference :)
Hello… love your recipes! I was wondering if you’ve ever tried making this with lean ground chicken or turkey breast meat?
Thank you Julie! I have made it with both and it was delicious! I highly recommend it :)
Just made with ground chicken. Otherwise followed the directions as written. SO good!!
Yumm! I love this with chicken!