Description
This High-Protein Chicken Ranch Quesadilla is a quick, flavorful, and macro-balanced meal perfect for lunch, dinner, or a post-workout refuel. Utilizing low-carb tortillas, shredded cooked chicken, creamy Greek yogurt, melty cheeses, and zesty ranch seasoning, this quesadilla delivers a crispy, golden exterior with a rich, creamy filling packed with protein. Serve it with fresh salsa, guacamole, or a crisp salad for a satisfying and nutritious dish that’s both easy to prepare and endlessly customizable.
Ingredients
Scale
For the Quesadilla Filling
- 1/2 cup shredded cooked chicken (preferably rotisserie)
- 1 tablespoon plain Greek yogurt
- 1 Laughing Cow cheese wedge (light or original)
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon ranch seasoning
For Assembly and Cooking
- 1 low-carb tortilla (such as Mission Carb Balance; whole wheat or flour tortilla optional)
- 1/2 tablespoon butter (or light spray of avocado/olive oil for dairy-free option)
Instructions
- Make the Filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until creamy and well-coated. If the cheese is cold, microwave the mixture for 10 seconds to soften for easier mixing.
- Assemble with Care: Lay the tortilla flat on a cutting board. Spoon the creamy chicken filling evenly onto one half of the tortilla, leaving a small border around the edges to prevent leaking. Fold the empty half over the filling to form a half-moon shape and gently press down to seal.
- Cook to Golden Perfection: Heat a non-stick skillet over medium heat. Add butter and swirl to coat the pan. Place the assembled quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden brown and crispy.
- The Flip: Using a wide spatula, carefully flip the quesadilla and cook the second side for another 2-3 minutes, until equally golden and crispy.
- The Rest (The Hardest Part!): Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This allows the cheese filling to set slightly, preventing it from spilling out when sliced.
- Serve and Enjoy: Slice into three triangles and serve alone or with your choice of dips such as salsa, Greek yogurt with lime and cilantro, guacamole, or a fresh green salad for a complete meal.
Notes
- Use medium heat when cooking to avoid burning the tortilla before the cheese melts.
- You can prepare the filling ahead and store it in an airtight container in the fridge for up to 3 days.
- For easier flipping, use a wide spatula and a quick, confident wrist motion.
- Substitute ranch seasoning with homemade mix of dill, parsley, garlic powder, onion powder, and salt if preferred.
- For a dairy-free alternative, replace butter with avocado or olive oil spray, and use dairy-free cheese options if desired.
- Optional air fryer method: spray assembled quesadilla with oil and air fry at 370°F (190°C) for 5-6 minutes, flipping halfway.
- Customize by adding diced bell peppers, corn, pickled jalapeños, or swapping ranch for buffalo sauce and mozzarella for pepper jack cheese.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: high-protein, chicken quesadilla, low-carb, ranch seasoning, quick meal, healthy snack, easy lunch
