Quick & Crispy High‑Protein Chicken Ranch Quesadilla
If you’re craving a meal that’s both high in protein and ridiculously tasty, this Quick & Crispy High‑Protein Chicken Ranch Quesadilla is ready in just 10 minutes and perfect for busy weeknights or meal prep.
Equipment
- medium bowl
- nonstick skillet
- spatula
- knife
- cutting board
Ingredients
- 2 cups cooked shredded chicken
- 2–3 tbsp ranch dressing or Greek yogurt + ranch seasoning
- ½ cup shredded cheddar or mozzarella cheese
- 2–3 tbsp chopped bell peppers or green onions (optional)
- 2 low-carb tortillas (or regular flour tortillas)
- 1 tsp olive oil for pan
Instructions
- In a medium bowl, combine shredded chicken, ranch dressing (or Greek yogurt + seasoning), cheese, and optional vegetables. Mix until well coated.
- Add 1 tsp olive oil to a nonstick skillet and heat over medium.
- Place one tortilla in the skillet. Spread half of the chicken filling evenly across the tortilla, leaving a small border. Top with extra cheese if desired, then fold over.
- Cook for 2–3 minutes on each side until golden brown and cheese is melted. Press gently with a spatula.
- Remove from skillet, cut into wedges, and serve warm with salsa, guacamole, or ranch for dipping.
Notes
Use pre-cooked chicken for faster prep, swap ranch for Greek yogurt + seasoning for a lighter version, try different cheeses, and add optional veggies for extra flavor. Refrigerate for up to 3 days or freeze for 1 month.
Nutrition
Calories: 320kcalCarbohydrates: 8gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg
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