High-Protein Chicken Ranch Quesadilla
A quick and flavorful high-protein chicken ranch quesadilla, perfect for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: High-Protein
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
- Prepare the Chicken Mixture: In a mixing bowl, combine the cooked chicken, Greek yogurt, and dried herbs. Stir until the chicken is nicely coated.
- Heat the Tortilla: In a skillet over medium heat, warm one tortilla for about 30 seconds.
- Assemble the Quesadilla: Spread half of the chicken mixture over one half of the warmed tortilla and sprinkle a layer of shredded cheese.
- Fold and Cook: Carefully fold the tortilla in half, covering the filling. Cook for 2-3 minutes on each side until golden and crispy.
- Slice and Serve: Remove the quesadilla from the skillet, let it cool for a minute, then slice into wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the skillet for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg