High-Protein Chicken Ranch Quesadilla Recipe

Introduction

This High-Protein Chicken Ranch Quesadilla is a quick, flavorful way to enjoy a satisfying meal with a creamy, cheesy filling wrapped in a crisp tortilla. Perfect for a snack or a light dinner, it’s packed with protein and easy to make.

Ingredients

• 1 Low-Carb Tortilla (like Mission Carb Balance)
• 1/2 cup Shredded Cooked Chicken
• 1 tablespoon Plain Greek Yogurt
• 1 Laughing Cow Cheese Wedge (Light or Original)
• 1/4 cup Shredded Mozzarella Cheese
• 1/2 teaspoon Ranch Seasoning
• 1/2 tablespoon Butter

Instructions

1. Step 1: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly until creamy and evenly combined. If the cheese is cold and hard to mix, microwave the bowl for 10 seconds to soften.
2. Step 2: Lay the tortilla flat on a cutting board. Spoon the chicken mixture onto one half of the tortilla, spreading it evenly and leaving a small border around the edge. Fold the other half of the tortilla over the filling and press lightly to seal.
3. Step 3: Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Place the quesadilla in the skillet once the butter is melted and sizzling gently.
4. Step 4: Cook for 2–3 minutes until the bottom is golden brown and crispy. Flip carefully using a spatula and cook the other side for another 2–3 minutes until equally crisp and golden.
5. Step 5: Transfer the quesadilla to a cutting board and let it rest for one minute before slicing. This helps the cheese filling set and prevents it from spilling out when cut.

Tips & Variations

• If you don’t have a low-carb tortilla, whole wheat or regular flour tortillas work well; just watch the carbohydrate content if that’s a concern.
• For extra flavor, add chopped fresh cilantro or a dash of hot sauce inside before cooking.
• Substitute light sour cream for Greek yogurt if preferred.
• To make your own ranch seasoning, mix dried dill, parsley, garlic powder, onion powder, and a pinch of salt.
• Use avocado or olive oil spray instead of butter for a dairy-free option, though butter gives the best crispiness.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispiness, or microwave briefly then crisp up in a hot pan. Avoid microwaving alone for too long as this can make the tortilla soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken for this recipe?

Yes, canned chicken can be used if shredded cooked chicken isn’t available. Just drain it well and fluff it with a fork before mixing.

What can I do if I don’t have Laughing Cow cheese?

A tablespoon of cream cheese is a good substitute to achieve the creamy texture, though the flavor will be slightly different. You can also use other spreadable cheeses.

High-Protein Chicken Ranch Quesadilla Recipe

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4.9 from 68 reviews

A quick and delicious High-Protein Chicken Ranch Quesadilla featuring a creamy, flavorful chicken filling made with Greek yogurt, Laughing Cow cheese, and ranch seasoning, all melted inside a crispy low-carb tortilla. Perfect for a satisfying snack or light meal packed with protein and a golden, cheesy crust.

• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 1 quesadilla (serves 1) 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Quesadilla 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

For Assembly & Cooking

• 1 Low-Carb Tortilla (such as Mission Carb Balance; whole wheat or flour tortilla as alternative)
• 1/2 tablespoon Butter

Instructions

1. Make the Filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly until creamy and evenly combined. If the Laughing Cow cheese is cold and firm, microwave the bowl for 10 seconds to soften before mixing.
2. Assemble the Quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the chicken mixture evenly onto one half of the tortilla, leaving a small border around the edge to prevent leaking. Fold the empty half over the filling to create a half-moon shape, and gently press edges to seal.
3. Cook to Golden Perfection: Heat a non-stick skillet over medium heat. Add butter and swirl to coat the pan. Place the quesadilla gently in the skillet once the butter is melted and sizzling.
4. The Flip: Cook the quesadilla for 2-3 minutes on the first side until golden brown and crispy. Carefully flip it over using a spatula, then cook for another 2-3 minutes until the second side is equally golden and the filling melts.
5. Let It Rest: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This allows the cheesy filling to set slightly to avoid oozing when cutting. Slice and serve warm.

Notes

• Use whole wheat or regular flour tortillas if low-carb tortillas are unavailable, but adjust macros accordingly.
• If you don’t have Laughing Cow cheese, substitute with 1 tablespoon of cream cheese.
• Light sour cream can replace Greek yogurt for creaminess if needed.
• For a dairy-free option, substitute butter with avocado or olive oil spray, but butter provides the best crispness.
• You can make your own ranch seasoning by mixing dried dill, parsley, garlic powder, onion powder, and a pinch of salt.

Keywords: chicken quesadilla, high protein snack, ranch seasoning, low carb tortilla, quick meal, creamy chicken, melted cheese, stovetop cooking