High-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla recipe combines low-carb tortillas, shredded chicken, creamy Greek yogurt, and melted cheeses with flavorful ranch seasoning to create a quick, satisfying, and nutrient-packed handheld meal. Perfect for a fast lunch or dinner, it delivers a crispy, golden exterior with a melty, savory filling, customizable with your favorite add-ins or dips.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 quesadilla (1 serving) 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Quesadilla Base
- 1 Low-Carb Tortilla (such as Mission Carb Balance)
Filling
- 1/2 cup Shredded Cooked Chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon Plain Greek Yogurt
- 1 Laughing Cow Cheese Wedge (Light or Original)
- 1/4 cup Shredded Mozzarella Cheese
- 1/2 teaspoon Ranch Seasoning
Cooking
- 1/2 tablespoon Butter
Optional Dipping Suggestions
- Greek Yogurt mixed with lime juice and cilantro
- Salsa or Pico de Gallo
- Sriracha or Guacamole
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 the filling is creamy and evenly coated. For easier mixing, microwave the bowl for 10 seconds if the cheese is too cold.
- Assemble the Quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the creamy chicken mixture evenly over one half of the tortilla, leaving a small border around the edge to prevent filling from spilling out. Fold the empty half of the tortilla over the filling for a half-moon shape, then press down gently to seal the edges.
- Cook to Golden Perfection: Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan. When the butter is sizzling gently, carefully place the quesadilla in the center of the skillet. Maintain medium heat to ensure the filling melts inside without burning the tortilla.
- Flip the Quesadilla: Cook the first side for 2-3 minutes until golden brown and edges look crispy. Using a spatula, flip it carefully and cook the other side for another 2-3 minutes until also golden and crispy.
- Rest Before Slicing: Transfer the cooked quesadilla to a cutting board and let it rest for one minute. This allows the cheese filling to set slightly, preventing it from oozing out when sliced.
- Serve: Slice the quesadilla into three triangles and serve with your choice of dips such as Greek yogurt with lime and cilantro, salsa, or a drizzle of sriracha or guacamole. For a fuller meal, pair it with a crisp green salad or black bean soup.
Notes
- Use medium heat to avoid burning the tortilla while ensuring the filling melts thoroughly.
- Shred your own mozzarella cheese from a block for better melting; pre-shredded cheese contains anti-caking agents that reduce melty texture.
- The filling can be made ahead and stored in an airtight container in the fridge for up to 3 days; stir before assembling.
- Customize the filling with bell peppers, corn, jalapeños, or swap ranch seasoning for Buffalo or taco seasoning to vary flavor.
- Butter provides superior crispiness and color; for dairy-free options, use avocado or olive oil spray though butter remains the best choice.
Keywords: chicken quesadilla, high-protein, low-carb, ranch seasoning, quick recipe, easy lunch, Greek yogurt, shredded chicken, melted cheese
