In a mixing bowl, combine the shredded cooked chicken with Greek yogurt and your choice of dried herbs, stirring until fully blended and creamy.

Place a non-stick skillet over medium heat and allow it to warm up for about 2 minutes.

Lay one low-carb tortilla flat and spread a portion of the chicken filling on one half, then sprinkle shredded cheese on top. Fold the tortilla over to create a half-moon shape.

Gently place the assembled quesadilla in the preheated skillet and cook for about 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes until the cheese is melted.

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