In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix with a fork until smooth and well combined.

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. 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 edges look crispy. 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 rest for about a minute before slicing into triangles.