In a mixing bowl, combine shredded cooked chicken, creamy Greek yogurt, and your choice of dried herbs. Stir until well incorporated.

Preheat a non-stick skillet over medium heat for about 2 minutes. Test readiness by sprinkling water in the skillet.

Place one low-carb tortilla flat and spoon half of the chicken filling onto one half. Add shredded cheese and fold the tortilla.

Transfer the quesadilla to the skillet and cook for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes until cheese is melted.

Let the quesadilla cool for a minute, slice into triangles, and serve with dips like Greek yogurt or salsa.