High Protein Chicken Ranch Quesadilla (Printable)
Crispy tortillas filled with seasoned chicken, creamy ranch, vegetables, and melted cheese for a protein-packed meal ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 teaspoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and pepper, to taste
→ Quesadilla Base
07 - 3 large whole wheat tortillas (10-inch)
08 - 1 cup reduced-fat shredded cheddar cheese
09 - 1/2 cup part-skim shredded mozzarella cheese
→ Ranch Mixture
10 - 1/3 cup Greek yogurt (plain, nonfat)
11 - 2 tablespoons light ranch dressing
12 - 1 tablespoon chopped fresh chives
→ Vegetables
13 - 1/2 cup diced red bell pepper
14 - 1/2 cup baby spinach, chopped
15 - 1/4 cup red onion, finely diced
# How To Make It:
01 - In a bowl, toss the cooked chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
02 - In a separate bowl, combine Greek yogurt, ranch dressing, and chives to make the ranch mixture.
03 - Lay out the tortillas. On one half of each tortilla, spread a generous spoonful of the ranch mixture. Top with seasoned chicken, red bell pepper, spinach, red onion, cheddar, and mozzarella cheese, dividing ingredients evenly among the three tortillas.
04 - Fold each tortilla in half to cover the filling. Heat a large nonstick skillet or griddle over medium heat. Lightly spray with cooking spray. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Let rest 1-2 minutes, then slice into wedges and serve warm.
# Expert Hints:
01 -
- Protein that actually keeps you full for hours without feeling heavy
- The Greek yogurt ranch trick tastes indulgent but won't wreck your day
02 -
- Pressing down gently with your spatula while cooking helps everything melt together evenly
- Letting them rest for a couple minutes keeps the cheese from oozing out when you slice
03 -
- A cast iron skillet gives the best golden crust, but nonstick works fine too
- Don't overcrowd the pan—cook quesadillas one or two at a time for even browning