Southwest Healthy Egg Roll

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 6.1 g
  • Cholesterol: 51.5 mg
  • Sodium: 222.2 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 19.4 g

View full nutritional breakdown of Southwest Healthy Egg Roll calories by ingredient


The filling from the Chilli's favorite, however switch and put with a whole wheat flour tortilla The filling from the Chilli's favorite, however switch and put with a whole wheat flour tortilla
Number of Servings: 4


    1 Chicken breast fillet
    Cooking Oil Spray
    2 tbsp Minced red bell peppers
    2 tbsp Minced green onions
    1/3 c. Frozen corn
    1/4 c. Canned black beans, rinsed and drained
    2 tbsp Frozen spinach, thawed and drained
    2 tbsp Diced, canned jalapeno peppers
    1/2 tbsp Minced fresh parsley
    1/2 tsp Cumin
    1/2 tsp Chili powder
    1/4 tsp Salt
    1 Dash cayenne pepper
    3/4 c. Shredded monterey jack cheese
    4 whole wheat pitas
    1/4 c. Smashed fresh avocados (about half of an avocado)
    1/4 c. Mayonnaise
    1/4 c. low fat Sour cream
    1 1/2 tsp White vinegar
    1/8 tsp Salt
    1/8 tsp Dried parsley
    1/8 tsp Onion powder
    1 Dash dried dill weed
    1 Dash garlic powder
    1 Dash pepper
    2 tbsp Chopped tomatoes
    1 tbsp Chopped onions


Spray pan with cooking oil and cook chicken until brown.

Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle.

Spray cooking oil in large skillet and heat to medium.

Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan.

Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for another 4 minutes.

Stir well so that the spinach separates and is incorporated into the mixture.

Remove the pan from the heat and add the cheese.

Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of the mixture into the pita

You can bake or toast the pitas for a crunchier crust.

Mash avacado, mayonnaise, sour cream, vinegar, parsley, onion powder, salt, dill weed, garlic powder, and pepper. Serve as a side dish. (this adds about 100 calories and 8g of fat)

Number of Servings: 4

Recipe submitted by SparkPeople user RECE999.

Member Ratings For This Recipe

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    Very Good
    These are sooooo good, just made them for supper and they are super filling too, I could only eat 1.5 of these. - 5/24/11