It is 6pm. You are tired. Dinner needs to happen fast. This high-protein chicken ranch quesadilla is your new secret weapon.
It is warm, golden, and incredibly satisfying. You get all the comfort of a classic quesadilla. You also get a massive protein boost to keep you full. It is the perfect solution for those hectic nights.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy families. It uses simple ingredients you likely already have. The Greek yogurt makes the filling creamy and tangy without extra fat. It is a fantastic choice for a healthy reset.
Kids absolutely love the familiar ranch flavor. It feels like a treat but fuels your body well. You can have this on the table in just 20 minutes. It is truly a stress-free weeknight meal for everyone.
Simple Method
You do not need to be a chef to master this. The process is straightforward and very forgiving. You simply mix the filling and crisp the tortilla. Even if you are a beginner, you will succeed. Cooking feels easy when the steps are this simple.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fridge basics. They come together to create something special.
- 1 large high-protein flour tortilla
- 150g cooked shredded chicken breast
- 2 tablespoons non-fat Greek yogurt
- 1 tablespoon dry ranch seasoning powder
- 40g shredded low-fat cheddar cheese
- 10g sliced green onions
- 5g olive oil
Step-by-Step Directions
- In a small mixing bowl, combine the cooked shredded chicken, Greek yogurt, and ranch seasoning powder until well mixed.
- Heat the olive oil in a non-stick skillet over medium heat.
- Place the tortilla in the skillet and distribute half of the cheese over the entire surface.
- Spread the chicken ranch mixture onto one half of the tortilla and top with green onions.
- Sprinkle the remaining cheese over the chicken mixture and fold the tortilla in half.
- Cook for 3 to 4 minutes per side until the tortilla is golden brown and the internal cheese is fully melted.
- Remove from heat and allow to rest for 60 seconds before slicing into three wedges.
Best Ways to Enjoy It
Serve this warm while the cheese is still melty. Pair it with a side of fresh salsa or extra Greek yogurt. A crisp green salad makes it a complete, balanced meal. You can also pack these for easy weekday lunches. They stay delicious even when enjoyed on the go.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best texture, reheat in a dry skillet. This helps the tortilla stay crispy and delicious. Avoid the microwave if you want to keep that golden crunch. You can also freeze the filling for later use.
Recipe Tips
- Use a rotisserie chicken to save precious prep time.
- Do not skip the resting step to keep the filling inside.
- Avoid overfilling the tortilla so it is easier to flip.
- Use a pizza cutter for perfectly even slices every time.
- Make the chicken mixture a day early for ultra-fast meal prep.
- Add a pinch of red pepper flakes for a spicy kick.
Easy Flavor Ideas
- Add black beans for extra fiber and texture.
- Use pepper jack cheese for a little more heat.
- Swap the chicken for shredded turkey after the holidays.
- Stir in fresh spinach for a hidden veggie boost.
Common Questions
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is best because it is thick and high in protein. Regular yogurt might make the filling a bit too runny. If you use regular, use a little less than called for.
Is this recipe good for meal prep?
Yes, it is excellent for meal prep. You can mix the chicken filling ahead of time. Just assemble and cook when you are ready to eat.
I hope this simple meal brings a little calm to your busy week. It is proof that healthy eating can be fast and delicious. Enjoy your warm, cheesy quesadilla!
— Katie Wood
Ingredients
- 1 large high -protein flour tortilla
- 150 g cooked shredded chicken breast
- 2 tablespoons non -fat Greek yogurt
- 1 tablespoon dry ranch seasoning powder
- 40 g shredded low-fat cheddar cheese
- 10 g sliced green onions
- 5 g olive oil
Instructions
- In a small mixing bowl, combine the cooked shredded chicken, Greek yogurt, and ranch seasoning powder until well mixed.
- Heat the olive oil in a non-stick skillet over medium heat.
- Place the tortilla in the skillet and distribute half of the cheese over the entire surface.
- Spread the chicken ranch mixture onto one half of the tortilla and top with green onions.
- Sprinkle the remaining cheese over the chicken mixture and fold the tortilla in half.
- Cook for 3 to 4 minutes per side until the tortilla is golden brown and the internal cheese is fully melted.
- Remove from heat and allow to rest for 60 seconds before slicing into three wedges.
