Melt the butter in a large sauté pan over medium heat.
Add in the diced peppers and celery and sauté until the veggies are just starting to get tender, around 5 minutes.
Add in the chicken, onion powder, and garlic powder. Give the mixture a very good stir and season with salt and pepper to taste. Cook for 3-5 minutes, or until the chicken is cooked through and develops a bit of color.
Add in the hot sauce and sauté for another minute or two, just until the sauce is heated through and everything is well-coated.
Remove the pan from heat and stir in the bleu cheese crumbles and sliced scallions.
Fill your butter lettuce leaves with a few tablespoons of the mixture and enjoy warm or cold! This recipe should make 8 wraps – feel free to enjoy 2 wraps per person.
These wraps can be made in advance and kept in the fridge for work or school the next morning.