Prep the lettuce first. Separate the leaves gently, rinse them under cold water, and pat them completely dry with a clean tea towel. They should feel crisp and cool, with no water pooling in the curves — wet leaves make the filling slide straight off. Lay them on a plate, cover, and chill while you cook.

Warm the pan and add the oil. Place your largest frying pan over a medium-high heat and add the olive oil. After about a minute, the surface should shimmer and a drop of water flicked in should sizzle and vanish immediately. That's your signal to start.

Soften the onion. Add the diced onion and cook for 3 minutes, stirring now and then. You're looking for translucent, glossy pieces with a faint golden edge and a sweet smell rising from the pan.

Add the garlic. Stir in the minced garlic and cook for just 30 seconds until fragrant. It should smell warm and nutty, but not sharp — if it starts to brown, pull the pan off the heat for a moment.

Brown the chicken. Add the cubed chicken in a single layer and leave it undisturbed for 3 minutes. The undersides should turn opaque white with light golden patches. Turn the pieces and cook for another 3–4 minutes until no pink remains at the centre of the thickest piece.

Build the sauce. Lower the heat to medium, then add the butter, hot pepper sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir constantly as the butter melts into a glossy, deep orange sauce that coats every piece of chicken. Let it bubble gently for 2 minutes so the flavours marry.

Take it off the heat and rest. Remove the pan from the burner and leave it for 3 minutes. The sauce will thicken slightly as it cools, clinging to the chicken rather than running off.

Stir through the yoghurt. Fold in the Greek yoghurt or soured cream. The sauce should turn a softer, creamy coral-orange and taste rounded rather than sharp.

Assemble the wraps. Spoon two tablespoons of filling into each lettuce leaf, then top with sliced celery, crumbled blue cheese if using, and a scatter of spring onions. Serve immediately while the chicken is still warm.