close up of the finished weight watchers egg roll in a bowl recipe.

Weight Watchers Egg Roll In A Bowl Recipe

This Weight Watchers egg roll in a bowl recipe is fresh, spicy, and so tasty. Healthy egg rolls make a great lunch or dinner recipe. This zero point Weight Watchers recipe is also great for meal prep. 
Course Main Course
Cuisine Asian, Mexican
Keyword 0 Point Weigth Watchers Recipe, Weight Watchers
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 189kcal
Author Becca Ludlum


Egg Roll Filling:

  • 1 tsp olive oil
  • 1 lb. boneless skinless chicken breasts chopped into bite sized pieces
  • 1/2 red onion diced
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • 1/2 cup corn frozen
  • 1/2 cup black beans canned
  • 1 red bell pepper diced
  • 4 cups coleslaw mix
  • 1 can green chilis diced
  • 1 cup broccoli slaw shredded
  • 1/2 cup cilantro chopped

Chipotle Ranch Dressing:

  • 3/4 cup plain fat free Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dill dried
  • 1 tsp parsley dried
  • 1 tsp chipotle chili powder
  • 1 tsp apple cider vinegar
  • 3 tbsp water


  • Avocado optional
  • Limes optional
  • Jalapenos optional


How to make healthy southwest egg rolls in the Instant Pot:

  • Put your Instant Pot on sauté mode and cook the ground chicken (or turkey), onions, chili powder, cumin, and oregano until the meat is browned.
  • Next, add in the remaining ingredients but not the cabbage and the cilantro. Stir the mixture until combined.
  • Add chicken broth or water, about 1/4 cup should do the trick.
  • Place the lid on the Instant Pot, make sure your valve is set to sealing mode.
  • Use the manual setting and cook on high pressure for 2 minutes.
  • Do a quick release of the pressure. Dump in your coleslaw mix and cilantro, mix and put the lid back on. Allow to sit for 2 minutes before removing the lid.
  • Serve with some extra cilantro on top and enjoy!

Creamy Chipotle Ranch Dressing Instructions:

  • Place all the ingredients in a jar with a lid.
  • Put the lid on and shake, shake, shake!
  • Use with your southwest egg rolls immediately or place in the fridge for up to 3 days.

Can I make these egg rolls on the stovetop?

  • Use a large skillet on high heat. First put in the chicken, cumin, chili powder, onions, and oregano. Cook until the chicken in browned.
  • Now add in the remaining ingredients, apart from the cilantro. You should not need to stir too much, the cabbage will shrink and cook down a lot as it heats and cooks.
  • Cover the skillet with a lid and allow the mixture to simmer on medium heat for 10-15 minutes. Once the chicken is done (reached an internal temp of 165F) remove from heat.
  • Remove the lid, mix everything up well and add in your cilantro.
  • Serve with toppings like chipotle ranch dressing, jalapeños, and a lime wedge. You can also add avocados if you have some points to spare!



This recipe is zero points per serving on Weight Watchers Freestyle.


Serving: 1g | Calories: 189kcal | Carbohydrates: 18g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 297mg | Potassium: 633mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 69mg | Calcium: 76mg | Iron: 2mg