Introduction

If you love quesadillas but want a healthier, high-protein option, this High-Protein Chicken Ranch Quesadilla is just what you need. With a creamy Greek yogurt ranch and a crispy tortilla, it’s a quick, satisfying meal that’s perfect for post-workout refueling or a wholesome lunch.

A stack of six golden-brown quesadilla triangles rests on a dark wooden board with bits of green herbs sprinkled on top and around the board. Each quesadilla piece shows three layers: the top and bottom layers are toasted tortillas with a slightly crisp texture and light brown spots, while the middle layer features a mix of melted orange cheddar cheese, shredded white chicken, and a white creamy sauce dotted with green herbs. In the background, there is a bowl filled with a white creamy sauce garnished with green herbs, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large low-carb, high-fiber tortilla (such as Mission Carb Balance or La Banderita)
4-5 oz cooked chicken breast, shredded or diced (rotisserie chicken works well)
½ cup shredded cheese (a mix of low-fat mozzarella and sharp cheddar)
¼ cup non-fat Greek yogurt
1 tsp ranch seasoning mix (dry mix, like Hidden Valley)
1 tsp water or pickle juice
1 tbsp bacon bits (optional)
Green onions for garnish (optional)

Instructions

Step 1: In a small bowl, combine the Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, tasting to ensure it resembles ranch dressing with a thicker texture.
Step 2: Lay the tortilla flat. Spread half of the protein ranch over one half of the tortilla. Add the shredded chicken, bacon bits (if using), and cheese on top. Fold the empty half of the tortilla over to close the quesadilla, leaving a ½-inch border to prevent cheese 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 on one side. Press gently with a heavy pan or spatula to ensure even browning and cheese melting.
Step 4: Carefully flip the quesadilla and cook the other side for another 3–4 minutes until golden brown and the cheese has melted completely.
Step 5: Remove from the skillet and let rest for 1 minute so the cheese sets. Slice into wedges and serve with the remaining protein ranch for dipping. Garnish with green onions if desired.

Tips & Variations

Use a keto-friendly tortilla or a cheese shell made by crisping cheese in the pan to reduce carbs for a strict keto version.
Add fresh spinach or diced bell peppers inside for extra volume and nutrients without significantly increasing calories.
Stir in a teaspoon of Sriracha or chipotle powder to the ranch mix for a spicy kick.
Weigh your chicken to hit protein targets precisely—about 4-5 oz provides roughly 35g of protein.

Storage

Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortilla crispy, or microwave briefly but expect a softer texture. The ranch sauce is best served fresh but can be stored separately for up to 3 days in the fridge.

How to Serve

A stack of six toasted quesadilla slices placed on a round dark wooden board with visible wood grain, each slice showing melted cheddar and white cheese mixed with shredded chicken and finely chopped green herbs inside folded warm golden brown tortillas. The quesadilla edges are crispy with some darker grilled spots, and the cheese is oozing slightly out of the sides. Small green herb bits are sprinkled lightly on and around the quesadilla. In the background on the right, there is a white bowl with creamy white sauce garnished with green herbs, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute the low-fat mozzarella and sharp cheddar with your favorite cheeses, but keep in mind that the low-fat option helps keep calories down without sacrificing meltiness.

What if I don’t have ranch seasoning mix?

You can make your own by combining dried herbs like dill, parsley, garlic powder, onion powder, salt, and pepper. Adjust quantities to taste for a homemade ranch flavor.