In a large mixing bowl, combine shredded cooked chicken with buffalo sauce and stir until fully coated.

Add softened cream cheese to the mixture, mixing until smooth.

Fold in finely chopped celery and sliced green onions.

Heat olive oil in a skillet over medium heat, add buffalo chicken mixture and cook for 5–7 minutes, seasoning with salt and pepper before removing from heat.

Separate and rinse the leaves of the iceberg or romaine lettuce, pat dry.

Allow the buffalo chicken mixture to cool slightly.

To assemble, lay a lettuce leaf flat, spoon in the buffalo chicken mixture, and top with optional toppings.

Wrap the lettuce around the filling and serve immediately with ranch or blue cheese dressing.