1. In a medium bowl, combine the shredded or diced cooked chicken with the buffalo sauce. Stir well until the chicken is evenly coated.

2. Stir in the ranch or blue cheese dressing into the buffalo chicken mixture. If using crumbled blue cheese, you can stir it in now or sprinkle it on later.

3. Briefly warm your flour tortillas in a microwave for 10-15 seconds each, or in a dry skillet over medium heat for about 30 seconds per side.

4. Lay a warmed tortilla flat on a clean surface. Spoon about 1/4 of the buffalo chicken mixture down the center of the tortilla, leaving space around the edges.

5. Top the chicken mixture with a generous amount of shredded lettuce, shredded carrots, and thinly sliced celery.

6. Fold in the sides of the tortilla over the filling, then starting from the bottom edge closest to you, tightly roll the tortilla upwards, creating a secure wrap.

7. Once rolled, you can slice the wraps in half diagonally for an appealing presentation, or keep them whole if packing for transport. Serve them right away or prepare them for your lunchboxes.