Description

This High-Protein Chicken Ranch Quesadilla is a quick, flavorful meal perfect for a satisfying lunch or dinner. Combining tender shredded rotisserie chicken with creamy Greek yogurt, cheesy Laughing Cow wedges, and melty mozzarella, all seasoned with ranch spices and wrapped in a low-carb tortilla, then pan-fried to golden perfection. It delivers a crispy exterior with a creamy, cheesy filling, ideal for those seeking a protein-packed comfort food.

Ingredients

Scale

Filling

0.5 cup shredded cooked chicken (rotisserie chicken recommended for best flavor)
1 tablespoon plain Greek yogurt (full-fat 4% for creamiest filling)
1 Laughing Cow cheese wedge (light or original)
0.25 cup shredded mozzarella cheese (shred from block for best melting)
0.5 teaspoon ranch seasoning

Other

1 low-carb tortilla (Mission Carb Balance works perfectly)
2 teaspoons butter (for cooking)

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Instructions

Prepare the filling: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until the mixture is smooth and well combined with no visible cheese chunks. If the Laughing Cow cheese is cold and firm, microwave the entire bowl for 10 seconds to soften the cheese and achieve a creamy consistency.
Assemble the quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading it evenly but keeping about a half-inch border free from filling. Carefully fold the empty half of the tortilla over the filling to form a half-moon shape. Gently press down to seal the edges and keep the filling contained.
Heat the skillet and cook: Place a non-stick skillet over medium heat and add the 2 teaspoons of butter. Allow the butter to melt completely and swirl it around to coat the pan evenly. Wait until you hear a gentle sizzle indicating the pan is at the right temperature before adding the quesadilla centered in the skillet.
Cook the first side: Let the quesadilla cook undisturbed for 2-3 minutes. Cook until the bottom side turns golden brown and the edges become crispy. You’ll notice the cheese starts to ooze slightly at the folded edge, signaling readiness to flip.
Flip and cook second side: Using a spatula, carefully slide it under the quesadilla and flip it over to the other side. Cook for an additional 2-3 minutes until this side is also golden and crisp.
Rest and serve: Transfer the cooked quesadilla onto a cutting board and allow it to rest for about 1 minute. This resting period helps set the filling to prevent it from oozing out when sliced. Cut into triangular wedges and serve immediately for best texture and flavor.

Notes

Use rotisserie chicken for convenience and enhanced flavor.
Full-fat Greek yogurt provides the creamiest texture to the filling.
Shred cheese from a block rather than using pre-shredded for better melting quality.
Maintain medium heat during cooking to achieve a crispy exterior and melty interior without burning.
Avoid overstuffing the tortilla to prevent tearing and messy cooking.
Do not store assembled quesadillas as the tortilla will become soggy; store filling separately for up to 3 days.

Nutrition

Serving Size: 1 quesadilla
Calories: 380 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 85 mg