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–+ servings
High-protein chicken ranch quesadilla with melted cheese and grilled chicken

High-Protein Chicken Ranch Quesadilla

This high-protein chicken ranch quesadilla is quick, filling, and packed with creamy ranch flavor, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 quesadillas
Course: Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Quesadilla Filling
  • 1 piece low-carb tortilla (8–10 inch)
  • 1/2 cup cooked chicken, shredded (rotisserie works well)
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 1-2 wedges Laughing Cow cheese (original or light)
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • 1/2 teaspoon ranch seasoning (to taste)
  • 1 teaspoon olive oil (or cooking spray)

Method
 

Preparation
  1. Heat a non-stick skillet over medium heat. Coat the pan with cooking spray or drizzle in olive oil.
  2. In a medium bowl, add the shredded chicken, Greek yogurt, ranch seasoning, and one wedge of Laughing Cow cheese. Stir until the mixture is evenly combined and creamy.
  3. Place the tortilla in the warm skillet. Spread the chicken mixture over half of the tortilla in an even layer.
  4. Sprinkle the shredded cheese over the chicken mixture.
  5. Fold the empty half of the tortilla over the filling to form a half-moon.
  6. Cook for about 3 to 4 minutes on the first side. Flip carefully and cook another 3 to 4 minutes until both sides are golden brown and the cheese is melted.
  7. Transfer to a cutting board, slice into wedges, and serve warm.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 2g

Notes

For a spicier flavor, add cayenne or hot sauce. If you want a vegetarian option, replace shredded chicken with seasoned crumbled tempeh or mashed white beans. Store leftovers in an airtight container and consume within 3 to 4 days. Reheat in a skillet over low-medium heat for best results.

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