In a medium sized bowl add the cream cheese, ranch dressing, hot sauce, Monterey jack cheese, and shredded chicken. Mix everything full till it is all well combined.
Spray a baking dish with nonstick spray.
Pour the buffalo chicken mixture into the baking dish. Bake for 15-20 minutes, until the cheese is melted. Stir the buffalo chicken mixture well once the cheese is completely melted.
While the buffalo chicken is cooking wash and prep the lettuce. Break the leaves off the lettuce head making sure to leave them whole.
Wash the celery and chop the celery into thin size pieces.
Place one lettuce leaf onto a plate scoop 1/4 cup of the dip onto the lettuce.
Top the dip with celery and then drizzle the ranch over the dip.
Notes
Nutrition information is per wrap. This recipe will make 16 buffalo chicken lettuce wraps.