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High-Protein Chicken Ranch Quesadilla

A crispy, creamy high-protein chicken ranch quesadilla made with shredded chicken, Greek yogurt, and Laughing Cow cheese. Ready in 12 minutes with around 40 grams of protein per serving.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1 portion
Course: Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 low-carb tortilla, 10-inch size Mission Carb Balance recommended
  • 1/2 cup shredded cooked chicken rotisserie chicken works perfectly
  • 1 tbsp plain Greek yogurt full-fat for richer texture
  • 1 Laughing Cow cheese wedge light or original, let sit at room temperature 5 minutes before mixing
  • 1/4 cup shredded mozzarella cheese shred from a block for better melt
  • 1/2 tsp ranch seasoning
  • 1/2 tbsp salted butter for cooking

Equipment

  • 10-inch non-stick skillet
  • Medium mixing bowl
  • Cutting board
  • Spatula

Method
 

  1. In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix with a fork until completely smooth and creamy with no lumps. If the cheese is too firm, microwave the bowl for 10 seconds to soften.
  2. Lay the tortilla flat on a cutting board. Spoon the chicken mixture onto one half, spreading evenly about 1/4-inch thick and leaving a small border around the edge. Fold the empty half over the filling into a half-moon shape and press the edges lightly to seal.
  3. Place a 10-inch non-stick skillet over medium heat and add the butter. Swirl as it melts to coat the pan evenly. Once the butter is gently sizzling but not browning, place the quesadilla in the center of the pan.
  4. Cook for 2 to 3 minutes on the first side until the bottom is deep golden brown and crispy. Flip carefully and cook another 2 to 3 minutes on the second side. Transfer to a cutting board, rest for 1 minute, then slice into three triangles and serve.

Notes

Prep the chicken filling up to 3 days ahead and store in the fridge. Reheat leftover quesadilla in a dry skillet over medium heat for 2 minutes per side to restore crispiness. Try swapping ranch seasoning for taco seasoning for a different flavor profile.