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A crispy, golden brown High-Protein Chicken Ranch Quesadilla sliced into triangles on a plate with green onions.

High-Protein Chicken Ranch Quesadilla

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Calories: 445
Ingredients Method

Ingredients
  

  • 150 g Cooked chicken breast, shredded
  • 1 Large high -fiber flour tortilla
  • 42 g Reduced -fat shredded cheddar cheese
  • 30 g Plain non-fat Greek yogurt
  • 2 g Dry ranch seasoning powder
  • 15 g Chopped green onions
  • 2 ml Olive oil or non-stick spray

Method
 

  1. In a small mixing bowl, combine the non-fat Greek yogurt and dry ranch seasoning until smooth to create a high-protein ranch spread.
  2. Add the shredded chicken breast and chopped green onions to the ranch spread, tossing until the chicken is evenly coated.
  3. Place the tortilla on a flat surface and spread the chicken mixture across one half of the tortilla.
  4. Evenly distribute the shredded cheddar cheese over the chicken mixture.
  5. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  6. Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil or non-stick spray.
  7. Place the quesadilla in the skillet and cook for 3 to 4 minutes on the first side, or until the tortilla is crisp and golden brown.
  8. Carefully flip the quesadilla and cook for an additional 3 minutes until the cheese is fully melted and the second side is golden.
  9. Remove from heat, allow to rest for 1 minute for the cheese to set, and slice into three triangles.