In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix with a fork until smooth and well combined, ensuring there are no visible cheese chunks. If your Laughing Cow cheese is cold, microwave the whole bowl for 10 seconds to soften it.

Lay your tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading it evenly but leaving about a half-inch border around the edge. Fold the empty half over the filling, creating a half-moon shape. Press down gently to seal the edges.

Place a non-stick skillet over medium heat. Add butter and let it melt, swirling to coat the pan. Wait until you hear a gentle sizzle, then carefully place your quesadilla in the center of the pan.

Cook for 2-3 minutes on the first side until the bottom is golden brown, and the edges look crispy. You’ll know it’s ready to flip when the cheese starts to ooze slightly at the sealed edge. Slide your spatula under the filled side and flip. Cook for another 2-3 minutes on the second side until golden.

Transfer to a cutting board and let the quesadilla rest for about a minute before slicing into triangles. This prevents the filling from oozing out.