Trim ends off celery and cut into ¼" slices.
Separate leaves of lettuce for cups.
Cook the Chicken
Bring a small non-stick pan with chicken, ½ cup water and a pinch of salt and pepper to a boil over medium-high heat.
Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Transfer chicken to a plate and allow to cool. Coarsely chop cooled chicken and set aside.
Make the Sauce
Place chopped chicken in a mixing bowl and combine with hot sauce (to taste). Set aside.
Make the Slaw
Combine carrot, celery, and ranch dressing in another mixing bowl.
Assemble the Lettuce Cups
Plate dish as pictured on front of card, filling lettuce cups with chicken and slaw. Garnish with crispy jalapeños. Bon appétit!