Slow cooker: Place the 24oz (3) boneless skinless chicken breasts, 1/2 onion (diced), 1 celery stalk (diced), 1 clove garlic (minced), and the full 16oz fat free low sodium chicken broth into the slow cooker.

Cover and cook on HIGH for 4 hours.

Remove the chicken to a cutting board or plate. Measure and reserve 1/2 cup of the cooking broth; discard the remaining broth.

Shred the chicken with two forks. Return the shredded chicken to the slow cooker with the reserved 1/2 cup broth and 1/2 cup cayenne pepper sauce. Stir to combine, cover, and cook on HIGH for an additional 30 minutes.

Instant Pot: Put the 24oz (3) boneless skinless chicken breasts, 1/2 onion (diced), 1 celery stalk (diced), 1 clove garlic (minced), and the full 16oz fat free low sodium chicken broth into the Instant Pot. Seal and cook at high pressure for 15 minutes, then allow a natural pressure release.

Remove the chicken to a cutting board or plate. Measure and reserve 1/2 cup of the cooking liquid; discard the remaining liquid.

Shred the chicken with two forks. Return the shredded chicken to the Instant Pot with the reserved 1/2 cup broth and 1/2 cup cayenne pepper sauce. Use the Sauté function and cook, stirring, for 2–3 minutes until heated through and well combined.

To assemble 6 wraps: lay out the 6 large lettuce leaves. Divide the buffalo chicken evenly, placing 1/2 cup of the shredded buffalo chicken into each leaf.

Top each leaf with 1/4 cup shredded carrots and divide the 2 large celery stalks (cut into 2-inch matchsticks) evenly among the leaves. Wrap and serve immediately.