Description

This High-Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb twist on the classic quesadilla, packed with double the protein and half the calories of typical fast-food versions. Featuring a Greek yogurt-based ranch sauce, shredded chicken, low-fat cheeses, and high-fiber tortillas, it serves as a perfect post-workout meal or a quick, nutritious snack that satisfies savory cravings while supporting muscle building and gut health.

Ingredients

Scale

The Core

1 large low-carb/high-fiber tortilla (e.g., Mission Carb Balance or La Banderita)
4–5 oz cooked chicken breast, shredded or diced (rotisserie recommended)
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 like Hidden Valley)
1 tsp water or pickle juice

The Extras

1 tbsp bacon bits (optional)
Green onions to taste (for garnish and freshness)

Instructions

The Protein Ranch: In a small bowl, combine the non-fat Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, tasting to ensure it matches the flavor profile of commercial ranch dressings but with a thicker consistency.
The Assembly: Lay the large low-carb tortilla flat on a clean surface. Spread half of the prepared protein ranch over one half of the tortilla. Evenly distribute the shredded chicken, optional bacon bits, and shredded cheese on top of the ranch. Fold the empty half of the tortilla over the filled side, pressing gently to seal. Ensure to leave about a ½-inch border along the edges to prevent cheese leakage.
The Crisping (Low and Slow): Preheat a non-stick skillet over medium heat. Lightly spray the skillet with cooking spray or a small amount of oil. Place the assembled quesadilla in the skillet. Cook for 3 to 4 minutes on one side, applying gentle pressure with a spatula or a second pan to ensure even contact and browning.
The Flip: Carefully flip the quesadilla using a spatula. Cook the other side for another 3 to 4 minutes until golden brown and the cheese is fully melted.
Serve: Remove the quesadilla from the skillet and let it rest for about 1 minute to allow the cheese to set slightly and prevent oozing. Slice into wedges and serve with the remaining protein ranch as a dipping sauce. Garnish with green onions if desired.

Notes

Use a digital scale to weigh the chicken to ensure precise protein counts, aiming for approximately 35 grams of protein from the 4-5 oz chicken.
Do not overfill the quesadilla edges to prevent cheese from leaking and burning on the pan.
The Greek yogurt ranch dressing also adds 5-6 grams of protein, enhancing the overall protein content without extra calories from fats.
Optional bacon bits add smoky, salty flavor with minimal calories; omit for a lower sodium version.
For a keto-friendly option, substitute the tortilla with a cheese shell or keto-flour tortilla made from almond flour.
Add fresh spinach or diced bell peppers inside for extra volume and micronutrients without significantly increasing calories.
Spice lovers can add a teaspoon of Sriracha or chipotle powder to the ranch mixture for a kick.

Prep Time: 5 minutes
Cook Time: 6-8 minutes
Category: Lunch/Dinner
Method: Stovetop
Cuisine: American

Keywords: high protein quesadilla, chicken quesadilla recipe, low carb quesadilla, Greek yogurt ranch, healthy quesadilla, muscle building recipe, post workout meal, low calorie quesadilla