Name: High-Protein Chicken Ranch Quesadilla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups cooked chicken breast, shredded or chopped; 2 large whole wheat or high-protein tortillas; 1 cup shredded cheddar or mozzarella cheese; 1/4 cup ranch dressing; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp olive oil or cooking spray; Optional add-ins: spinach, diced bell peppers, red onion, or chopped tomatoes

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This high-protein chicken ranch quesadilla is a fast, filling, and flavorful meal that keeps me full for hours. With juicy seasoned chicken, gooey melted cheese, and a creamy ranch twist, it takes a regular quesadilla up a notch. It’s perfect when I want something satisfying without spending too much time in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it delivers big on taste and keeps me fueled, especially after a workout or on a busy day. It’s packed with protein from chicken and cheese, and the ranch dressing adds a creamy, tangy kick that makes it extra crave-worthy. I can throw it together in 20 minutes, and it’s easy to customize with add-ins like veggies or extra spices. Plus, it’s great for lunch, dinner, or even as a hearty snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded or chopped
Whole wheat or high-protein tortillas
Shredded cheddar or mozzarella cheese
Ranch dressing
Garlic powder
Onion powder
Olive oil or cooking spray for the pan
Optional add-ins: spinach, diced bell peppers, red onion, or chopped tomatoes

Directions

I start by combining the chicken with ranch dressing, garlic powder, and onion powder in a bowl, mixing until the chicken is evenly coated.
I heat a skillet over medium heat and lightly grease it with olive oil or cooking spray.
I place one tortilla in the skillet and sprinkle half of it with shredded cheese, then spoon on the chicken mixture. If I’m using veggies, I layer them on top here.
I fold the tortilla over to create a half-moon shape and cook for 2–3 minutes per side, or until golden and crispy.
I repeat with the remaining ingredients, then slice the quesadillas into wedges and serve warm.

Servings and timing

This recipe makes 2 large quesadillas (or 4 smaller servings). It takes about 10 minutes to prep and 10 minutes to cook—ready in just 20 minutes.

Variations

I sometimes use Greek yogurt ranch to make it lighter and add extra protein. If I want it spicier, I mix in a little hot sauce or crushed red pepper with the chicken. For a veggie-packed version, I love adding spinach or mushrooms. I’ve also made it with leftover rotisserie chicken for an even faster prep.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or toaster oven so the tortilla stays crisp—I avoid the microwave unless I’m in a rush, since it can make them a little soggy. If I’m prepping ahead, I keep the chicken filling separate and assemble fresh when ready.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely—I often use rotisserie chicken to save time. I just shred it and mix it with the ranch and seasonings.

What’s the best cheese for this recipe?

I like cheddar for its sharp flavor, but mozzarella or a Mexican blend works great too. I sometimes mix cheeses for extra richness.

Is there a way to make it even higher in protein?

Yes! I use high-protein tortillas and sometimes add a spoonful of cottage cheese or Greek yogurt to the filling for more protein.

Can I make it dairy-free?

I swap the cheese for a dairy-free alternative and use a vegan ranch dressing. It still turns out tasty with the same texture.

Can I freeze these quesadillas?

I’ve frozen cooked quesadillas by wrapping them tightly in foil or plastic wrap. When I reheat, I use a skillet to bring back the crispiness.

Conclusion

This high-protein chicken ranch quesadilla is one of my favorite go-to meals when I need something fast, flavorful, and filling. It’s simple to make, packed with protein, and easy to customize based on what I have on hand. Whether I’m meal prepping or whipping up a quick dinner, this recipe always delivers.