High-Protein Chicken Ranch Quesadilla
A fast and filling quesadilla featuring shredded chicken, creamy Greek yogurt ranch, and melted Laughing Cow cheese, all packed into a low-carb tortilla for a satisfying meal.
Ingredients
Quesadilla Filling
- 1 piece low-carb tortilla 8–10 inch works well
- 1/2 cup shredded cooked chicken rotisserie or leftover
- 2 tablespoons Greek yogurt plain
- 1-2 wedges Laughing Cow cheese any flavor you like
- 1/2-1 teaspoon Ranch seasoning to taste
- 1 teaspoon neutral oil or cooking spray
Instructions
Preparation
- Heat a skillet over medium and add cooking spray or a teaspoon of oil. Let it warm for 1 minute.
- In a small bowl, stir the Greek yogurt and ranch seasoning until smooth. Taste and adjust seasoning.
- Lay the tortilla flat and spread the yogurt-ranch mixture over one half (or over the whole surface if you prefer more coverage).
- Scatter the shredded chicken evenly on top of the yogurt mixture. Break up any large clumps so the quesadilla cooks evenly.
- Place 1–2 Laughing Cow wedges on top of the chicken, spaced so they’ll melt into pockets.
- Fold the tortilla in half and transfer it to the preheated skillet. Press gently with a spatula.
- Cook 3–4 minutes per side, watching for a golden-brown color. Cover the pan for the first minute on each side to help the cheese melt.
- Transfer to a cutting board, let rest for 30 seconds, slice into wedges, and serve warm.
Notes
Serve this quesadilla with a fresh green salad, salsa, or avocado for a balanced meal. Store leftovers in an airtight container for up to 3–4 days.