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High-protein chicken ranch quesadilla served with fresh toppings

High-Protein Chicken Ranch Quesadilla

A delightful twist on a classic dish, packed with protein and bursting with flavor, making for a quick and easy one-pan meal everyone will love.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken (leftover rotisserie chicken is perfect) Use any leftover cooked chicken.
  • 1/2 cup Greek Yogurt (sour cream works too!) You can substitute sour cream if preferred.
  • 1 tablespoon Dried Herbs (Italian seasoning or ranch mix) Choose your favorite herb blend.
  • 2 Low-Carb Tortillas Low-Carb Tortillas (whole wheat or almond flour are great) Use any low-carb tortillas you prefer.
  • 1 cup Shredded Cheese (cheddar or Monterey Jack recommended) Feel free to experiment with different cheese.

Method
 

Preparation
  1. Mix the cooked chicken with Greek yogurt and dried herbs in a bowl until well combined.
  2. Heat a non-stick skillet over medium heat and place one tortilla in the skillet.
  3. Spread the chicken mixture evenly over the tortilla and sprinkle with shredded cheese.
  4. Top with the second tortilla and cook until the bottom is golden brown (about 3-4 minutes).
  5. Flip carefully and cook the other side until golden and the cheese is melted.
  6. Slice and serve hot. Enjoy!

Notes

Leftovers keep in the fridge for about 3 to 4 days. For crispy reheating, use a skillet. Can freeze for up to 3 months. You can prep the chicken mixture ahead of time.