Step 1

Top 1 tortilla with buffalo chicken, shredded cheese, and blue cheese. Assemble the quesadilla.

Step 2

Heat a non-stick pan and honce hot, spray or melt the butter over medium-high heat. Grill the quesadilla for 3 minutes or until the cheese begins to melt, flip and grill for another 3 minutes or until the cheese is completely melted.

Step 3

Remove the quesadilla from heat, and allow it to cool down to room temperature before cutting into 3 triangles and packing it into a lunch container.

Step 4

Add the fruit and veggies into separate compartments to keep the tortilla from soaking up any moisture.

Step 5

Fill a mini sauce container with the Ranch dressing and pack everything into an insulated lunch bag with an ice pack.