Introduction

This High-Protein Chicken Ranch Quesadilla is a delicious way to enjoy a cheesy, crispy meal without the extra calories and fat found in typical fast-food versions. Packed with double the protein and made with a creamy Greek yogurt ranch, it’s a perfect quick meal for muscle builders and health-conscious eaters alike.

The image shows a close-up of a stack of four grilled quesadillas, cut in half and layered on top of each other. Each quesadilla has a golden brown, slightly crispy outer layer with visible grill marks. Inside the quesadillas, there is a creamy white cheese filling mixed with green herbs, which looks soft and melted. The stack rests on a white marbled surface, and small bits of green herbs are scattered around the base of the quesadillas. The lighting highlights the texture of the grilled bread and the gooey cheese inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large low-carb/high-fiber tortilla (e.g., Mission Carb Balance or La Banderita)
4-5 oz cooked chicken breast, shredded or diced
½ cup shredded cheese (mix of low-fat mozzarella and sharp cheddar)
¼ cup non-fat Greek yogurt
1 tsp ranch seasoning mix (dry powder)
1 tsp water or pickle juice
1 tbsp bacon bits (optional)
Green onions for garnish

Instructions

Step 1: In a small bowl, combine the Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, resembling commercial ranch dressing.
Step 2: Lay the tortilla flat and spread half of the protein ranch mixture over one half of the tortilla. Layer the shredded chicken, bacon bits (if using), and shredded cheese on top. Fold the empty half of the tortilla over to close, leaving about a ½-inch border to prevent filling from leaking.
Step 3: Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the quesadilla in the pan and cook for 3–4 minutes. Press gently with a spatula or a second pan to ensure full contact with heat for maximum crispness.
Step 4: Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, approximately another 3–4 minutes.
Step 5: Remove from heat and let it rest for 1 minute to allow the cheese to set slightly. Slice into wedges and serve with the remaining protein ranch for dipping. Garnish with green onions if desired.

Tips & Variations

Use a cheese shell (crispy melted cheese) or keto-friendly almond flour tortillas to lower net carbs for strict ketogenic diets.
Add fresh spinach or diced bell peppers for extra volume and nutrients without significantly increasing calories.
Mix in a teaspoon of Sriracha or chipotle powder into the ranch sauce for a spicy “Southwest” twist.
Swap Greek yogurt and cheese with dairy-free alternatives to make it vegan-friendly, though protein levels may decrease.
Do not use high heat when cooking; medium heat prevents burning the low-carb tortilla and ensures even melting.

Storage

This quesadilla is best enjoyed fresh but can be meal prepped. Assemble and wrap uncooked quesadillas individually in foil and freeze. To reheat, cook frozen quesadilla in a skillet on low heat with a lid or use an air fryer at 350°F for 3–4 minutes to restore crispness. Avoid microwaving as it makes the quesadilla rubbery. Cooked quesadillas can be refrigerated and stored for up to 3 days.

How to Serve

The image shows a stack of four folded quesadillas on a white marbled surface. Each quesadilla has a golden-brown, slightly crispy outer tortilla with some darker toasted spots and is filled with a creamy mixture that looks soft and gooey. The filling has visible green herbs mixed evenly inside, giving a fresh touch. The quesadillas are piled closely, with the edges showing the melted filling inside that looks smooth and cheesy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ranch dressing instead of making the Greek yogurt ranch?

Store-bought ranch dressings are often higher in calories and fat. Making the Greek yogurt version gives you extra protein and fewer calories while keeping the creamy texture and ranch flavor.

How can I keep the chicken moist inside the quesadilla?

If using leftover chicken breast, mix a little of the Greek yogurt ranch or salsa into the chicken before assembling. This adds moisture and prevents dryness during cooking.