Super Bowl-Buffalo Chicken Wrap

2 tablespoon(s) hot pepper sauce
3 tablespoon(s) white vinegar, divided
1/4 teaspoon(s) cayenne pepper
2 teaspoon(s) extra-virgin olive oil
1 pound(s) chicken tenders
2 tablespoon(s) reduced-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
Freshly ground pepper, to taste
1/4 cup(s) crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup(s) shredded romaine lettuce
1 cup(s) sliced celery
1 large tomato, diced

--------------------------------------------------------------------------------

Directions

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.