Prep: 1. Cut chicken into strips. 2. Shred lettuce, 3. Slice celery and dice tomatoes. Make: 1. Whisk hot pepper sauce, 2 tablespoons vinegar in a medium bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 3 to 4 minutes per side. 3. Add to the bowl with the hot sauce; toss to coat well. 4. In a separate bowl, whisk yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese. 5. To assemble wraps: Spread 1 tablespoon blue cheese sauce on a tortilla and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle hot sauce to taste. Repeat with the remaining tortillas.
If you like things a little spicier add 1/4 teaspoon cayenne, or to taste. If you have mayonnaise on hand you can substitute it for 1/2 of the yogurt for a tangier sauce.