Description

This High-Protein Chicken Ranch Quesadilla is a deliciously crispy and creamy low-carb meal perfect for muscle building and macro tracking. Featuring a Greek yogurt-based ranch sauce and high-fiber tortillas, it packs double the protein and half the calories of traditional quesadillas, making it a nutritious and satisfying post-workout option.

Ingredients

Scale

The Core

1 large Low-Carb/High-Fiber Tortilla (e.g., Mission Carb Balance or La Banderita)
4–5 oz Cooked Chicken Breast, shredded or diced (rotisserie chicken works well)
½ cup Shredded Cheese (mix of Low-Fat Mozzarella and Sharp Cheddar)

The Ranch Hack

¼ cup Non-Fat Greek Yogurt
1 tsp Ranch Seasoning Mix (dry powder packet, e.g., Hidden Valley)
1 tsp Water or Pickle Juice (to thin the yogurt)

The Extras

1 tbsp Bacon Bits (optional)
Green Onions (for garnish and freshness)

Instructions

The Protein Ranch: In a small bowl, combine the non-fat Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, mimicking the texture and flavor of traditional ranch dressing but thicker.
The Assembly: Lay the low-carb tortilla flat on a clean surface. Spread half of the prepared protein ranch evenly over one half of the tortilla. Layer the shredded chicken, bacon bits if using, and shredded cheese on top. Fold the empty half of the tortilla over the filled side to create a half-moon shape, ensuring you leave about a ½-inch border to prevent cheese leakage during cooking.
The Crisping (Low and Slow): Heat a non-stick skillet over medium heat and lightly spray it with cooking spray. Place the assembled quesadilla in the pan. Using a second heavy pan or spatula, press down gently on the quesadilla to ensure full contact with the skillet, promoting even browning and cheese melting. Cook for 3 to 4 minutes on one side until golden brown and crisp.
The Flip: Carefully flip the quesadilla using a spatula. Continue cooking for another 3 to 4 minutes until the second side is golden brown and the cheese inside is fully melted.
Serve: Remove the quesadilla from the skillet and let it rest for 1 minute to allow the cheese to set slightly and prevent oozing when cut. Slice into wedges and serve with the remaining protein ranch for dipping. Garnish with green onions if desired.

Notes

Weighing your chicken breast ensures accurate protein count (approx. 35g protein for 4-5 oz).
Use low-fat cheese for fewer calories without sacrificing melt quality.
Do not overfill the quesadilla edges to avoid cheese leaks and burning.
Optionally add fresh spinach or diced bell peppers for extra volume and nutrients.
For a keto version, substitute the tortilla with a cheese shell or almond flour-based keto tortilla to lower net carbs.
Bacon bits add smoky flavor with minimal calories but can be omitted for a lighter option.

Prep Time: 5 minutes
Cook Time: 6-8 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: High protein quesadilla, chicken quesadilla, low carb meal, Greek yogurt ranch, healthy quesadilla, post-workout meal, low-fat cheese, low-calorie dinner