High-Protein Chicken Ranch Quesadilla
A quick and nutritious quesadilla made with leftover rotisserie chicken, Greek yogurt, and cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-Carb
Ingredients
Scale
- 2 cups Cooked Chicken (Use leftover rotisserie chicken or any cooked chicken)
- 1/2 cup Greek Yogurt (Feel free to substitute with sour cream)
- 1 tablespoon Dried Herbs (Italian seasoning or ranch mix)
- 2 Low-Carb Tortillas (Whole-wheat or almond flour)
- 1 cup Shredded Cheese (Opt for cheddar or Monterey Jack)
Instructions
- Shred the Chicken: Begin by taking your cooked chicken and giving it a good shred.
- Mix the Filling: In a medium bowl, combine the shredded chicken with the Greek yogurt and dried herbs.
- Prepare the Tortillas: Heat a non-stick skillet over medium heat. Lay one of the low-carb tortillas on a clean surface and sprinkle half of the shredded cheese evenly over the tortilla.
- Assemble the Quesadilla: Spread the chicken and yogurt mixture over the cheese-covered tortilla, then top with the remaining cheese.
- Cook the Quesadilla: Transfer the quesadilla to the heated skillet. Cook for about 3-4 minutes or until the bottom is golden brown and the cheese has begun to melt.
- Flip and Finish: Carefully flip the quesadilla over to cook the other side for another 3-4 minutes.
- Serve and Enjoy: Transfer the quesadilla to a cutting board, allow it to cool for a minute before slicing into wedges.
Notes
Serve with salsa, guacamole, or a crisp green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg