In a medium saucepan over low heat, combine buffalo sauce, melted butter, garlic powder, smoked paprika, salt, and black pepper. Stir continuously until warm and smooth (3-4 minutes).

Add shredded cooked chicken to the pan and stir gently to coat in buffalo sauce. Simmer for 2-3 minutes until heated through.

Let the buffalo chicken sit for about 2 minutes to cool slightly.

Wash and separate the leaves of butter lettuce or romaine, laying them flat on a platter.

Spoon 2-3 tablespoons of buffalo chicken mixture into each lettuce leaf.

Top each wrap with diced celery, diced red onion, and blue cheese crumbles or ranch dressing. Garnish with chopped parsley.

Serve immediately and enjoy!