In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken. Stir to combine and cook for an additional 2 minutes.
Pour the buffalo sauce over the chicken and stir until the chicken is evenly coated. Cook for another 2-3 minutes until the sauce is heated through.
While the chicken is cooking, prepare the lettuce wraps by rinsing the romaine leaves and patting them dry.
To assemble, place a spoonful of the buffalo chicken mixture in the center of each lettuce leaf. Top with shredded carrots, diced celery, and crumbled blue cheese if desired.
Garnish with fresh cilantro or parsley, if using. Serve immediately.