Prep the lettuce: Gently separate the leaves, rinse, and pat dry. Keep them chilled for extra crunch.

Chop the veggies: Dice celery, shred carrots, and slice onion or scallions. Set aside.

Cook the chicken (if needed): If starting with raw chicken breasts or thighs, season with salt and pepper. Sauté in a little olive oil over medium heat until cooked through. Let rest, then shred or chop.

Warm the Buffalo sauce: In a small pan over low heat, melt butter and stir in Buffalo sauce. Add a small minced garlic clove if you like. Heat until smooth and glossy.

Toss the chicken: Combine the shredded chicken with the warm Buffalo sauce. It should be well coated but not dripping. Adjust seasoning with a pinch of salt and a squeeze of lemon or lime.

Assemble the wraps: Lay out lettuce leaves. Spoon Buffalo chicken into each leaf. Top with celery, carrots, and onion or scallions.

Add the cool factor: Drizzle with ranch or blue cheese dressing. Sprinkle blue cheese crumbles and fresh herbs if using.

Serve right away: Wrap and eat while the lettuce is crisp and the chicken is warm.