High-Protein Chicken Ranch Quesadilla

A creamy, protein-packed quesadilla that's easy to make and perfect for learners.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 2 servings

Course: Lunch, Snack

Cuisine: American, Tex-Mex

Calories: 380

For the Quesadilla

1 low-carb tortilla 1 low-carb tortilla Sturdy and holds up well to folding and crisping.
1/2 cup 1/2 cup cooked chicken, shredded Provides a satisfying and lean protein base.
2 tablespoons 2 tablespoons Greek yogurt Adds creaminess and helps bind the filling.
1 wedge 1 Laughing Cow cheese wedge Soft, meltable cheese for flavor.
1 tablespoon 1 tablespoon ranch seasoning Gives the quesadilla its ranch flavor.
as needed spray/oil Oil or cooking spray for frying Prevents sticking and promotes even browning.

Prepare Filling

In a bowl, mix together the shredded chicken, Greek yogurt, ranch seasoning, and Laughing Cow cheese until well combined.

Cook Quesadilla

Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray.
Place the low-carb tortilla in the skillet and spread the chicken mixture on one half.
Fold the tortilla over to cover the filling and cook for 2-3 minutes on each side, until golden brown and crispy.
Remove from heat, cut into wedges, and serve warm.

Serve with a simple side salad, salsa, or pickled veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.