Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

Enjoy a vibrant twist on the classic quesadilla where tender, oven-crisped chicken is tossed in zesty buffalo sauce, then layered with melty low-fat cheddar and wrapped in a whole wheat tortilla. Served with a cool, creamy Greek yogurt ranch dip, this dish offers a satisfying balance of spice, crunch, and refreshing tang.

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NUTRITION

457kcal
Protein
47g
Fat
13g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

1 oz Low-Fat Cheddar Cheese, Shredded

2 tbsp Nonfat Greek Yogurt Ranch Dip

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Bake for 18-20 minutes until fully cooked.

  • 3

    Once cooked, shred or slice the chicken into bite-sized pieces and toss with buffalo sauce until evenly coated.

  • 4

    Lay the whole wheat tortilla on a skillet over medium heat. Evenly sprinkle the shredded low-fat cheddar cheese over half of the tortilla.

  • 5

    Spread the buffalo chicken over the cheese, then fold the tortilla to create a quesadilla.

  • 6

    Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese is melted.

  • 7

    Serve the quesadilla with a side of Greek yogurt ranch dip for dipping.

Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Quesadilla with Greek Yogurt Ranch

Enjoy a vibrant twist on the classic quesadilla where tender, oven-crisped chicken is tossed in zesty buffalo sauce, then layered with melty low-fat cheddar and wrapped in a whole wheat tortilla. Served with a cool, creamy Greek yogurt ranch dip, this dish offers a satisfying balance of spice, crunch, and refreshing tang.

NUTRITION

457kcal
Protein
47g
Fat
13g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

1 oz Low-Fat Cheddar Cheese, Shredded

2 tbsp Nonfat Greek Yogurt Ranch Dip

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Bake for 18-20 minutes until fully cooked.

  • 3

    Once cooked, shred or slice the chicken into bite-sized pieces and toss with buffalo sauce until evenly coated.

  • 4

    Lay the whole wheat tortilla on a skillet over medium heat. Evenly sprinkle the shredded low-fat cheddar cheese over half of the tortilla.

  • 5

    Spread the buffalo chicken over the cheese, then fold the tortilla to create a quesadilla.

  • 6

    Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese is melted.

  • 7

    Serve the quesadilla with a side of Greek yogurt ranch dip for dipping.