Heat a non-stick skillet over medium heat for 2–3 minutes.

Combine shredded chicken, Greek yogurt, and dried herbs in a mixing bowl.

Lay a tortilla flat and spoon a generous amount of the chicken mixture on one half, sprinkle with cheese.

Fold the tortilla in half and cook in the preheated skillet for 3–4 minutes, until golden brown.

Flip the quesadilla using a wide spatula and cook for another 3–4 minutes.

Remove from skillet, let it rest for a minute, and cut into triangles before serving.