Cut the chicken in half lengthwise. Slice each chicken half into thin strips.
Sprinkle the hot chicken seasoning over the chicken. Toss to coat all sides.
In a large skillet, heat 1 tablespoon of butter over medium high heat. Add a third of the seasoned chicken. Cook until golden brown on both sides and the center is no longer pink, about 7 minutes. Transfer to a covered dish. Repeat with the other two portions of butter and chicken.
When the chicken is cooked, combine the cream cheese, cheddar cheese and hot sauce in a large bowl. Fold in the cooked chicken.
Warm the flour tortillas. Assemble each hot chicken wrap by adding a portion of the hot chicken and cheese mixture to the center of a tortilla. Top with shredded lettuce. Fold the sides in and fold the chicken wrap over on itself.
To serve, cut each wrap in half. Serve with celery sticks and ranch dressing if desired.
Nutritional information is based on half a wrap made as described in the recipe, and does not include the addition of celery or ranch dressing.