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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.
Add the remaining eggroll ingredients to the skillet, except for the the optional cilantro and jalapeños.
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.
Serve in a bowl topped with chipotle ranch dressing, avocados, jalapenos, and a lime wedge.
Add all the ingredients to a jar with a lid.
Shake the dressing well.
Serve immediately or keep in the fridge for 2-3 days.
On saute, cook chicken, onions, cumin, chili powder, and oregano in 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.
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.