In a large mixing bowl, combine 1 pound of shredded cooked chicken with ½ cup of buffalo sauce. Stir until evenly coated.

Incorporate ¼ cup of softened cream cheese into the buffalo chicken mixture and mix until creamy.

Add ½ cup of finely chopped celery and ¼ cup of sliced green onions to the mixture and fold gently.

In a skillet, heat 1 tablespoon of olive oil. Add the chicken mixture and cook for 5-7 minutes.

Separate the leaves from a head of iceberg or romaine lettuce, rinse, and dry.

Remove the chicken mixture from the skillet and let it cool for about 2-3 minutes.

Take a lettuce leaf and place a portion of the buffalo chicken mixture onto it. Add optional toppings as desired.

Wrap the lettuce around the filling and enjoy immediately or serve with extra dressing.