1. Prepare the Buffalo Chicken Mixture: In a medium bowl, combine the shredded or diced cooked chicken, buffalo sauce, and Greek yogurt (or light ranch dressing). Stir well until the chicken is evenly coated. If using, gently fold in the crumbled blue cheese.

2. Warm the Tortillas (Optional): If you prefer your tortillas warm and more pliable, briefly heat each tortilla in a dry skillet over medium heat for 15-30 seconds per side, or microwave for 10-15 seconds. This step makes them easier to roll without tearing.

3. Assemble the Wraps: Lay one warm tortilla flat on a clean surface.

4. Add the Greens: Down the center of the tortilla, layer about 1/4 cup of shredded lettuce, followed by a portion of shredded carrots and thinly sliced celery.

5. Spoon on the Chicken: Spoon about 1/4 of the buffalo chicken mixture over the vegetables.

6. Roll the Wrap: Fold in the sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up, creating a secure wrap.

7. Serve or Store: Once rolled, you can slice the wrap in half diagonally for easier handling and serving. Repeat with the remaining tortillas and filling.