1-Cook chicken breast in a slow cooker covered with water for 4 hours on low, then shred.

2-Alternatively, use a rotisserie chicken from the store or canned chicken from your pantry for even quicker preparation.

3-Using a food processor, finely chop the red onion, celery stalk, and baby carrot. This step ensures all the vegetables are uniformly small and distribute evenly throughout the salad.

4-Add the cubed cooked chicken to the processor and pulse a few times to combine and shred further if needed. Be careful not to over-process, as you want some texture to remain.

5-Transfer the chicken and vegetable mixture to a medium mixing bowl.

6-Add the mayonnaise and hot sauce to the bowl. Mix thoroughly until well combined.

7-Taste your mixture and adjust the hot sauce to your preferred spice level. Remember, you can always add more, but you can’t take it away!

8-To serve, spoon the chicken salad into the prepared lettuce leaves, creating convenient wraps that are easy to handle.

9-Garnish with additional sliced red onion, celery leaves, and extra hot sauce if desired. The extra garnish not only looks beautiful but adds layers of flavor and crunch.

10-Top with optional blue cheese if you enjoy that tangy contrast to the spicy buffalo flavor.