Buffalo Chicken Wrap

• 2 tablespoons hot pepper sauce (I use Frank's RedHot )
• 3 tablespoons white vinegar, divided
• 14 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 lb chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• fresh ground pepper, to taste
• 14 cup crumbled blue cheese
• 32 inches whole wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomatoes, diced

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

hot pepper, white vinegar, cayenne pepper, extravirgin olive oil, chicken tenders, mayonnaise, nonfat plain yogurt, fresh ground pepper, blue cheese, whole wheat tortillas, shredded romaine lettuce, celery, tomatoes

Taken from www.food.com/recipe/buffalo-chicken-wrap-420504 (may not work)