It is 6pm and you are tired. Dinner needs to happen fast. This high protein chicken ranch quesadilla is your new secret weapon. It delivers a creamy, zesty flavor in under 20 minutes. You will love how easy it is to make.
This recipe is perfect for a healthy reset after a busy weekend. It feels like comfort food but keeps you on track. Your whole family will ask for seconds tonight. Let’s get cooking!
Why This Recipe Is a Winner
This dish is perfect for busy weeknights when time is short. It uses Greek yogurt for a smart protein boost. You get a golden, crispy crunch without heavy grease. It is filling enough to satisfy even the hungriest eaters. This recipe is also very budget-friendly and uses simple staples.
Simple Method
You will love how simple the process is for this meal. Just mix your filling and crisp it in a pan. Even if you are a beginner, you can do this. The Greek yogurt makes the chicken incredibly tender. It is a fail-proof way to enjoy a high-protein lunch or dinner.
Ingredients You’ll Need
These ingredients are likely already in your kitchen right now.
- 6 oz cooked chicken breast, shredded
- 1 large low-carb flour tortilla
- 1/4 cup reduced-fat shredded Mexican cheese blend
- 2 tbsp non-fat plain Greek yogurt
- 1 tsp dry ranch seasoning powder
- 1 tsp hot sauce
- 1 tbsp sliced green onions
- 1/2 tsp extra virgin olive oil
Step-by-Step Directions
- In a small mixing bowl, combine shredded chicken, Greek yogurt, ranch seasoning, and hot sauce.
- Heat a non-stick skillet over medium-low heat and coat with olive oil.
- Place the tortilla flat in the skillet for 30 seconds to soften.
- Spread the chicken mixture evenly over one half of the tortilla.
- Sprinkle the cheese and green onions over the chicken mixture.
- Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook for 3 to 4 minutes on the first side until golden brown and crispy.
- Carefully flip the quesadilla and cook for an additional 3 minutes.
- Transfer to a cutting board, let rest for 60 seconds, and slice into triangles.
Best Ways to Enjoy It
Serve these triangles warm with a side of fresh salsa. They also pair beautifully with a simple green salad. For a date night at home, add a side of guacamole. Pack any leftovers into containers for easy weekday lunches. This meal is versatile and satisfying every single time.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep the crunch, reheat them in a dry skillet. A toaster oven also works well for a quick warm-up. Avoid the microwave if you want a crispy golden crust. You can even prep the chicken mix a day early.
Tips for Best Results
- Do not skip the Greek yogurt for the creamiest texture.
- Use a low-carb tortilla to keep the meal light and airy.
- Watch the heat closely so the tortilla does not burn.
- Wait 60 seconds before slicing to keep the cheese inside.
- Add extra hot sauce if you love a spicy kick.
- Use rotisserie chicken to save even more time on weeknights.
- Press down with a spatula for a perfectly even crunch.
Ways to Switch It Up
- Add bell peppers for a garden-fresh crunch and extra fiber.
- Swap the hot sauce for buffalo sauce for a tangy twist.
- Use shredded turkey for a post-holiday healthy reset meal.
- Try a whole wheat tortilla for a nuttier flavor profile.
Common Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a fantastic high-protein swap for sour cream. It provides the same creamy tang with much better macros. It blends perfectly with the ranch seasoning.
What is the best way to shred the chicken?
You can use two forks to pull the warm chicken apart easily. For a faster shortcut, use a hand mixer on low speed. This works wonders for large batches of chicken.
I hope this quick and zesty meal brings a little ease to your busy week. It is the perfect way to feel good while eating something truly delicious. Enjoy every crispy bite!
— Katie Wood
Ingredients
- 6 oz cooked chicken breast, shredded
- 1 large low -carb flour tortilla
- 1/4 cup reduced -fat shredded Mexican cheese blend
- 2 tbsp non -fat plain Greek yogurt
- 1 tsp dry ranch seasoning powder
- 1 tsp hot sauce
- 1 tbsp sliced green onions
- 1/2 tsp extra virgin olive oil
Instructions
- In a small mixing bowl, combine shredded chicken, Greek yogurt, ranch seasoning, and hot sauce until well incorporated.
- Heat a non-stick skillet over medium-low heat and coat with olive oil.
- Place the tortilla flat in the skillet for 30 seconds to soften.
- Spread the chicken mixture evenly over one half of the tortilla.
- Sprinkle the cheese and green onions over the chicken mixture.
- Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook for 3 to 4 minutes on the first side until golden brown and crispy.
- Carefully flip the quesadilla and cook for an additional 3 minutes until the cheese is fully melted.
- Transfer to a cutting board, allow to rest for 60 seconds, and slice into three triangles.
