High-Protein Chicken Ranch Quesadilla Recipe

Introduction

If you love quesadillas but want a healthier, protein-packed option, this High-Protein Chicken Ranch Quesadilla is your go-to. It’s crispy, creamy, and low in carbs, making it perfect for muscle builders and anyone watching their macros. With a homemade Greek yogurt ranch and high-fiber tortillas, it’s a quick and delicious meal ready in about 10 minutes.

Ingredients

• 1 large low-carb, high-fiber tortilla (such as Mission Carb Balance or La Banderita)
• 4-5 oz cooked chicken breast, shredded or diced
• ½ cup shredded cheese (a mix of low-fat mozzarella and sharp cheddar)
• ¼ cup non-fat Greek yogurt
• 1 tsp ranch seasoning mix
• 1 tsp water or pickle juice
• 1 tbsp bacon bits (optional)
• Green onions for garnish (optional)
• Cooking spray for the pan

Instructions

1. Step 1: In a small bowl, combine the Greek yogurt, ranch seasoning, and water or pickle juice. Stir until smooth and creamy, resembling ranch dressing.
2. Step 2: Lay the tortilla flat and spread half of the ranch mixture over one half. Top with shredded chicken, bacon bits (if using), and shredded cheese. Fold the tortilla over to close, leaving a ½-inch border to prevent leaks.
3. Step 3: Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Place the quesadilla in the pan and cook for 3–4 minutes on one side, pressing gently with a spatula or a second pan for even browning.
4. Step 4: Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 3–4 minutes.
5. Step 5: Remove from the pan and let rest for 1 minute. Slice into wedges and serve with the remaining ranch sauce for dipping.

Tips & Variations

• Use low-fat cheese to keep calories down without sacrificing meltiness and flavor.
• Substitute pickle juice for water in the ranch to add a tangy kick.
• Add fresh spinach or diced bell peppers inside for extra volume and nutrients without many calories.
• Mix in a teaspoon of Sriracha or chipotle powder into the ranch for a spicy twist.
• For a keto version, try a cheese shell or almond flour tortilla to reduce net carbs further.
• Replace Greek yogurt and cheese with dairy-free alternatives to make it vegan-friendly, keeping in mind protein content may decrease.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to keep the tortilla crisp, or microwave briefly if needed. The ranch sauce is best served fresh but can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Absolutely. While low-fat mozzarella and sharp cheddar work well for texture and flavor, you can experiment with other cheeses like Monterey Jack or pepper jack to suit your taste.

Is this recipe suitable for meal prep?

Yes! These quesadillas hold up well in the fridge and can be quickly reheated. Keep the ranch sauce separate until serving to maintain freshness.

High-Protein Chicken Ranch Quesadilla Recipe

---

★★★★★

4.4 from 150 reviews

• Author: Lily
• Total Time: 13 minutes
• Yield: 1 large quesadilla 1x
• Diet: Low Carb

Pin Recipe

Print Recipe

Description

This High-Protein Chicken Ranch Quesadilla is a healthier twist on the classic cheesy melt, offering double the protein and half the calories of typical fast-food versions. Featuring a creamy Greek yogurt-based ranch sauce, shredded chicken, and a blend of low-fat cheeses inside a low-carb, high-fiber tortilla, it’s a quick, satisfying, and nutritious meal perfect for post-workout recovery or any time you crave a delicious, protein-packed quesadilla.

---

Ingredients

Scale 1x2x3x

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 packet, e.g., Hidden Valley)
• 1 tsp Water or Pickle Juice

The Extras (Optional)

• 1 tbsp Bacon Bits
• Green Onions for garnish

---

Instructions

1. 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 closely resembles commercial ranch dressing but with a thicker texture.
2. The Assembly: Lay the tortilla flat on a clean surface. Spread half of the prepared protein ranch evenly over one half of the tortilla. Layer the shredded chicken evenly on top, sprinkle with bacon bits if using, and then add the shredded cheese blend. Fold the empty half of the tortilla over to close the quesadilla, leaving about a ½-inch border around the edges to prevent cheese from leaking out.
3. The Crisping (Low and Slow): Preheat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the quesadilla in the pan and cook for 3 to 4 minutes on the first side. Use a second heavy pan or spatula to press down gently on the quesadilla to ensure even browning and cheese adhesion.
4. The Flip: Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 3 to 4 minutes.
5. Serve: Remove the quesadilla from the skillet and let it rest for about 1 minute to allow the cheese to set slightly. Slice into wedges and serve with the remaining protein ranch dressing for dipping. Optionally, garnish with chopped green onions for added freshness.

Notes

• Use a kitchen scale for accurate chicken measurement to maximize protein intake.
• Choose low-fat cheeses to save calories without compromising melt and flavor.
• Do not overfill the quesadilla to avoid cheese leakage and burning.
• Pressing the quesadilla while cooking improves texture and melt.
• Optional bacon bits add smoky flavor with minimal added calories.
• Customize with spinach or diced bell peppers for extra volume and nutrients.
• For a keto-friendly version, use a cheese shell or keto-flour tortillas.
• For a spicy kick, add Sriracha or chipotle powder to the ranch sauce.
• Substitute dairy-free yogurt and vegan cheese for a dairy-free option (note protein content may decrease).

• Prep Time: 5 minutes
• Cook Time: 6-8 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: high-protein, chicken quesadilla, low carb, Greek yogurt ranch, healthy quesadilla, post-workout meal, low-fat cheese, quick dinner, muscle building