In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix with a fork until beautifully combined and creamy. If Laughing Cow cheese is cold and stubborn, microwave the bowl for 10 seconds to soften.

Lay tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading evenly but leaving a small border around the edge. Gently fold the bare half over the filling, creating a half-moon. Press down lightly to seal.

Place a non-stick skillet over medium heat. Add butter and let it melt, swirling to coat the pan. Once sizzling gently, carefully place quesadilla in the center.

Cook for 2-3 minutes on the first side until bottom is golden brown and edges look crispy. Slide spatula under the filled side and flip with a confident but gentle motion.

Cook for another 2-3 minutes on the second side until golden. Transfer to a cutting board and let rest for 1 minute before slicing.

Slice into three triangles and serve hot.