Take a large sauce pan and boil the water. Add the jackfruit and boil it for about 7 minutes. Drain, pat dry with towel and set aside.
Use the same pan to heat butter, once melted, add the rest of the buffalo sauce ingredients and whisk until combined. Heat for about 2-3 minutes until it’s warmed and everything bubbles but don’t overcook or oils will separate.
While sauce is cooking shred your jackfruit, either with a fork or you can chop it to separate.
Pour hot sauce into a glass jar, and heat pan back up.
Once pan is warmed, add the jackfruit to the pan, along with ½ cup of hot sauce (you will have leftover sauce). Cook jackfruit in hot sauce for about 5 minutes until jackfruit is coated and warmed.
Remove from heat and set aside.
Add all ingredients into a high powdered blender or whisk together with a fork.
You’ll have to add 1 Tbsp of almond milk at a time, until you get the consistency of blue cheese.
Assemble the lettuce wraps by adding 1/6 of the pulled jackfruit, topped with some shredded carrots, a drizzle of blue cheese dressing, some chopped celery, some blue cheese crumbles and a drizzle of buffalo sauce.
Serving Size lettuce wrap (Nutrition Facts are based on using ½ Buffalo sauce and ½ a Super "Blue" wedge)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.