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High-Protein Chicken Ranch Quesadilla

A delightful blend of seasoned chicken, creamy ranch dressing, and gooey cheese, all wrapped in a warm whole wheat tortilla, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Protein Base
  • 2 cups Cooked Chicken Breast, diced Lean and packed with protein.
Sauce
  • 1/2 cup Ranch Dressing For a lighter option, substitute with a yogurt-based ranch.
Wrap
  • 4 pieces Whole Wheat Tortillas A healthy, fiber-rich base (but regular tortillas work too).
Cheese
  • 2 cups Shredded Cheese (Cheddar or Monterey Jack) You can substitute with dairy-free cheese if desired.
Vegetables
  • 1 cup Bell Peppers, diced Adds crunch and color.
  • 1/4 cup Green Onions, sliced An aromatic touch that brightens up the flavor.
Cooking Medium
  • 1 tablespoon Olive Oil For a nice, crispy surface.

Method
 

Preparation
  1. Slice the chicken breast into bite-sized pieces, seasoning it with salt and pepper.
Cooking Chicken
  1. In a skillet over medium heat, drizzle a little olive oil. Add the chicken and cook until no longer pink and golden on the outside, about 5-7 minutes.
Mixing
  1. Remove from heat and stir in the ranch dressing, coating the chicken evenly.
Assembling
  1. Place a tortilla on a clean surface. Spread a generous amount of the chicken mixture on one half. Top it with cheese, bell peppers, and green onions, then fold the tortilla over.
Cooking Quesadilla
  1. In the same skillet, gently place the folded quesadilla. Cook for about 3-4 minutes on each side, until golden brown and crispy.
Serving
  1. Remove from the skillet, let cool slightly, and slice it into wedges.

Notes

Store leftover quesadillas in an airtight container for up to 3 days. Reheat in a skillet over medium heat until crispy. Quesadillas freeze well; wrap in foil and store in a freezer bag.