Ingredients
Scale
- 1 Low-Carb Tortilla (like Mission Carb Balance)
- 1/2 cup Shredded Cooked Chicken
- 1 tablespoon Plain Greek Yogurt
- 1 Laughing Cow Cheese Wedge (Light or Original)
- 1/4 cup Shredded Mozzarella Cheese
- 1/2 teaspoon Ranch Seasoning
- 1/2 tablespoon Butter (for cooking)
Instructions
- In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese, shredded mozzarella, and ranch seasoning until creamy and evenly mixed.
- Lay the tortilla flat and spread the chicken mixture over half, leaving a border around the edges. Fold the tortilla over to create a half-moon and press lightly to seal.
- Heat a non-stick skillet over medium heat and melt the butter to coat the pan.
- Cook the quesadilla 2–3 minutes per side until golden brown and crispy, ensuring the inside is hot and the cheese is melted.
- Transfer to a cutting board and let rest 1 minute before slicing. Serve warm, optionally with Greek yogurt, salsa, or guacamole for dipping.
Notes
- Filling can be prepared ahead of time and stored in the fridge up to 3 days.
- Customize with bell peppers, corn, pickled jalapeños, or spinach for added flavor and nutrition.
- For a Buffalo twist, swap ranch seasoning for Buffalo sauce and use pepper jack cheese.
- Air fryer option: Spray outside of assembled quesadilla with oil and cook at 370°F (190°C) for 5–6 minutes, flipping halfway.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Pan-Frying
- Cuisine: American