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A golden brown crispy chicken ranch quesadilla sliced into triangles on a wooden cutting board with green onions.
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High Protein Chicken Ranch Quesadilla

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 servings
Calories: 440kcal

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.