Buffalo Chicken Wrap

2 tbs. hot pepper sauce

3 tbs. white-wine vinegar, divided

1/4 tsp. cayenne

2 tsp. extra-virgin olive oil

1 lb. chicken tenders (or other)

2 tbs. light mayonnaise

2 tbs. nonfat plain yogurt

ground black pepper (to taste)

1/4 c. blue cheese (crumbled - 1 oz.)

4 8-inch whole-wheat tortillas

1 c. shredded romaine lettuce

1 c. sliced celery (about 2 stalks)

1 large tomato, diced