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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?
I love that this recipe comes together in one pan, just like my easy Chicken and Rice, Instant Pot Meatloaf and Potatoes, and Chipotle Chicken Copycat recipe.
Thanks a bunch, Becca! I was a little skeptical but I made this last night exactly as written (stovetop method) and it was awesome! The sauce complemented the dish perfectly, and there was only a subtle, smoky heat! Definitely going into the rotation!
-Jeff
Not following a Weight Watchers diet plan? That’s ok, I’ve got the regular version of this recipe here.
Why I love this Egg Roll in a Bowl
A filling one pot meal that has a ton of veggies isn’t the easiest weeknight feat, but this recipe checks all of the boxes! Filling veggies, black beans and corn, and lean chicken come together to get dinner on the table tonight in less than 30 minutes.
Enjoy!
– Becca
Ingredients in WW Southwest Egg Roll in a Bowl
See the recipe card for full information on ingredients and quantities.
- Chipotle chili powder: If you can’t find this, you can use ancho chile powder.
- Canned beans and corn: get low sodium, and drain and rinse these before using.
- 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.
Zero Point Creamy Chipotle Ranch Dressing Ingredients
This is what makes this a spicy recipe! If you’d rather skip the spice, leave out or reduce the chipotle chili powder.
Becca’s Tip
Add the below ingredients to a mason jar, then close it up and shake to mix. Store the mason jar in the fridge until you’re ready to eat!
How to make WW Egg Roll in a Bowl on the Stove
Step 1: 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.
Step 2: 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.
Step 3: While the rest of the recipe is cooking, mix together the chipotle ranch dressing ingredients.
Step 4: Remove the lid and stir in cilantro.
Step 5: 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
- If you’re looking for more spice, add a few jalapeños before cooking, and ¼ to ½ tsp of cayenne pepper. A little goes a long way!
- Traditional eggrolls have pork in them. You can absolutely add ground pork to this recipe, but you will need to account for the points.
Southwest Egg Roll in a Bowl FAQs
You can easily make these into traditional egg rolls, just add the recipe to wonton wrappers after you make it, then air fry to crisp up the wrapper.
If you’re looking to reduce the carbs, only add half the corn and black beans, or omit them completely.
I wouldn’t recommend making this recipe for meal prep. It’s best eaten right after you cook it, because the cabbage gets very soft within a day. If you really want to make it for meal prep, I’d use broccoli slaw instead of coleslaw because it’s a bit more hearty.
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Weight Watchers Points
A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 2025 points. Looking for more delicious recipes with points? I’ve got hundreds of WW Recipes here on My Crazy Good Life!
More Weight Watchers Zero Point Recipes
If you tried this recipe for WW Egg Roll in a Bowl (Southwest Style) or any other recipe on my blog, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it went in the comments below!
Weight Watchers Egg Roll In A Bowl : Southwest-Style
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Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Food processor
Ingredients
Egg Roll Filling
- 1 tsp olive oil
- 1 lb chicken breast cubed, thighs or breast boneless and skinless, chopped into bite sized pieces
- 1 cup red onion diced
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- 1 tsp oregano
- ¾ cup corn, canned frozen
- ¾ cup black beans canned and drained
- 1 cup bell pepper red, diced
- 4 oz diced green chiles diced
- 1 cup broccoli slaw shredded
- ¼ 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
- ¼ tsp chipotle chili powder
- 1 tsp apple cider vinegar
Instructions
- 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 breast, 1 cup red onion , 1 tsp ground cumin, ½ tsp chipotle chili powder, 1 tsp oregano
- Add corn, black beans, bell peppers, green chilis, broccoli slaw, and coleslaw. ¾ cup corn, canned, ¾ cup black beans, 1 cup bell pepper , 4 oz diced green chiles, 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, ¼ tsp chipotle chili powder, 1 tsp apple cider vinegar
- 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
Nutrition
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I like most WW recipes I have made and this one was the worst. The dressing was awful! Overall this recipe IMO was so bland. I couldn’t eat it. I was disappointed.
I’m sorry you didn’t love this recipe!
I liked this recipe for the most part. I used regular chili powder instead of the chipotle chili powder. I also used poblano peppers instead of green chilis. I added a 1/2 teaspoon of salt to the bland dressing. I would make this recipe again. Thanks for sharing.
I was so disappointed with this recipe. I just didn’t think it tastes very good. I’ll eat the leftovers, but not happily. The only difference I made was using a green pepper instead of a red pepper because it was what I had on hand. I hesitate leaving a bad review, but I want to help the community.
That being said, thank you Becca for putting healthy recipes out there for us. I appreciate this so much.
We’re sorry you didn’t care for this recipe, Erin!
Thanks a bunch, Becca! I was a little skeptical but I made this last night exactly as written (stovetop method) and it was awesome! The sauce complemented the dish perfectly, and there was only a subtle, smoky heat! Definitely going into the rotation!
I have made this once on the Blackstone grill and once in the instant pot, love it! On the newest WW plan it is 0 points before the dressing. I am a little lazy and use skinny girl chipotle ranch for the dressing.
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. :)
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. :)
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.
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.
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 :)