4 boneless skinless chicken breast halves, cut in strips
1/4 teaspoon salt
1 tablespoon Tabasco sauce
1 teaspoon oil
1/2 cup finely chopped celery
1/2 cup crumbled blue cheese
1/2 cup blue cheese dressing
4 -10 inches flour tortillas
1 1/3 cups shredded lettuce
1/4 cup grated carrot

Combine chicken, salt and tabasco. Cook chicken in oil 4-5 minutes. or until no longer pink and liquid is evaporated.
In small bowl combine together celery, blue cheese and salad dressing.
Divide cooked chicken among tortillas. Top each with blue cheese mixture, lettuce and carrot and wrap.