In a mixing bowl, shred your cooked chicken and combine it with Greek yogurt and a sprinkle of your favorite dried herbs. Stir well until everything is fully blended and creamy.

Place a non-stick skillet over medium heat, allowing it to warm for about 2 minutes.

On a clean surface, lay one low-carb tortilla flat. Spread a generous layer of the chicken filling across half of the tortilla, then top it with a handful of shredded cheese. Fold the tortilla over to create a half-moon shape.

Carefully place the assembled quesadilla in the hot skillet and cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Remove the quesadilla from the skillet, let it cool for 1 minute, then slice into triangles and serve warm.