Combine buffalo wing sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Whisk.
In a large non-stick skillet, heat oil 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 tenders to the bowl of buffalo wing sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
Lay a Heritage Ovens® Flour Wrap 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 wraps.
- to taste black pepper
1/4 tsp. cayenne pepper, ground
2 Tbsp. mayonnaise, light
1 cup Peak Fresh Produce® Celery, sliced
1 cup Peak Fresh Produce® Lettuce, Romaine, Leaf, shredded