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In a large pan, cook and shred your chicken. To cook mine, I just put the chicken in the pan over medium/high heat with ½ cup of water, shredding it with 2 forks as it cooks. By the time it's finished cooking, all of the water cooks off.
Keep the pan on medium/low heat. Add butter and olive oil, stirring until melted and combined. Add hot sauce, celery seed and then pepper to taste. Remove from heat and stir in thinly sliced celery.
To assemble lettuce wraps, scoop a spoonful of chicken mixture into lettuce leaves. sprinkle with blue cheese crumbles and drizzle with a little ranch dressing. Serve immediately while the chicken is still warm.