Buffalo Chicken Wraps

2 tablespoons hot pepper sauce
3 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin, cold-pressed olive oil
1 pound chicken tenders
2 tablespoons mayonnaise
2 tablespoons plain whole milk yogurt
freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 (8-inch) whole wheat (sprouted) tortillas
1 cup shredded romaine lettuce
1 cup 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 no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss well to coat. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese. To assemble wraps Lay a tortilla in 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. Makes 4 servings.