Buffalo Chicken Wrap (from Eating Well)

Ingredients:

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

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 TBS vinegar in a small bowl. Stir in blue cheese. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 TBS 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. 4 servings.