Place the chicken breasts in a large skillet. Add 1/2 cup water and set the heat to medium-high.

As the chicken cooks, shred it with two forks right in the skillet. Keep shredding until the chicken is cooked through and most of the water has evaporated. Check that the thickest part reads 165°F on an instant-read thermometer.

Reduce heat to medium-low. Add the butter and olive oil. Stir until the butter melts and combines with the juices.

Pour in the hot sauce. Sprinkle in the celery seed and add black pepper to taste. Stir so the shredded chicken is evenly coated in the sauce.

Remove the skillet from heat. Fold in the thinly sliced celery so it stays crisp.

Spoon the warm chicken into individual lettuce leaves. Top each wrap with blue cheese crumbles and a drizzle of ranch dressing. Serve immediately while warm.