Description

This High-Protein Chicken Ranch Quesadilla is a nutritious and delicious twist on the classic quesadilla, offering double the protein and half the calories of traditional versions. Utilizing a Greek yogurt-based ranch dressing and low-carb, high-fiber tortillas, this recipe delivers a crispy, creamy, and satisfying meal perfect for post-workout recovery or a quick, healthy lunch.

Ingredients

Scale

The Core

1 large Low-Carb/High-Fiber Tortilla (brands like Mission Carb Balance or La Banderita recommended)
4–5 oz Cooked Chicken Breast, shredded or diced (rotisserie works well)
½ cup Shredded Cheese (mix of Low-Fat Mozzarella and Sharp Cheddar)

The “Ranch” Hack

¼ cup Non-Fat Greek Yogurt
1 tsp Ranch Seasoning Mix (dry powder packet like Hidden Valley)
1 tsp Water or Pickle Juice (to thin the yogurt)

The Extras (Optional)

1 tbsp Bacon Bits
Green Onions, for garnish

Instructions

The Protein Ranch: In a small bowl, thoroughly mix the non-fat Greek yogurt, ranch seasoning powder, and water or pickle juice until smooth and creamy. It should taste similar to commercial ranch but thicker and more protein-rich.
The Assembly: Lay the tortilla flat on a clean surface. Spread half of the prepared protein ranch evenly over one half of the tortilla. Layer the shredded chicken, optional bacon bits, and shredded cheese on top. Fold the other half of the tortilla over to enclose the filling. Leave about a ½-inch border to prevent cheese from leaking out during cooking.
The Crisping (Low and Slow): Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the folded quesadilla in the pan. If possible, press down gently with a heavy pan or spatula to ensure even heat distribution and maximum crispness. Cook for 3-4 minutes on the first side until golden brown.
The Flip: Carefully flip the quesadilla and cook for another 3-4 minutes on the second side, ensuring the tortilla is crisp and the cheese is fully melted inside.
Serve: Remove the quesadilla from the pan and let it rest for 1 minute to allow the cheese to set slightly. Slice into wedges and serve with the remaining protein ranch dressing for dipping.

Notes

Use medium heat to prevent burning the low-carb tortilla, which is more delicate than flour tortillas.
Apply a thin layer of sauce inside to avoid soggy quesadillas; reserve extra ranch for dipping.
If using leftover chicken, mix in some ranch or salsa to maintain moisture.
Use cooking spray lightly; avoid butter or excess oil to save calories and prevent greasiness.
For meal prep, assemble quesadillas and freeze uncooked; cook directly from frozen on low heat with a lid.
Reheat cooked quesadillas in an air fryer at 350°F for 3-4 minutes instead of microwaving to maintain crispness.
Store cooked quesadillas in the fridge for up to 3 days.

Prep Time: 5 minutes
Cook Time: 6-8 minutes
Category: Lunch
Method: Frying
Cuisine: American

Keywords: Chicken quesadilla, high-protein, low-carb, Greek yogurt ranch, healthy quesadilla, fitness meal, macro-friendly, post-workout meal, low-fat cheese, fiber-rich