Prep the lettuce: Separate the leaves, rinse, and pat dry. Choose the larger, cup-shaped leaves for easy filling. Keep them chilled while you prepare the chicken so they stay crisp.

Warm the sauce: In a small skillet or saucepan, heat the buffalo sauce over low heat. Stir in the butter if using. Add the garlic powder and a pinch of pepper. Heat just until warm and glossy.

Toss the chicken: Add shredded chicken to the warm sauce and stir to coat evenly. Squeeze in the lemon juice. Taste and adjust salt, pepper, or more sauce as needed.

Prep the crunchy bits: Dice the celery and onion, and grate or julienne the carrots. Keep them in small bowls for easy assembly.

Assemble the boats: Lay out the lettuce leaves on a platter. Spoon a generous portion of buffalo chicken into each leaf. Top with celery, onion, and carrots.

Add the cool finish: Drizzle a little ranch or blue cheese dressing over the top. Sprinkle with crumbled blue cheese or feta if you like.

Garnish and serve: Finish with chopped parsley or chives. Serve immediately while the lettuce is crisp and the chicken is warm.