Coat the bottom of a 10-inch nonstick skillet with the oil. Heat the oil over medium-high heat. Add the chicken and cook for 6 to 8 minutes or until no longer pink in center, stirring frequently to brown all sides. Stir in the wing sauce. Cook for 5 minutes or until thoroughly heated, stirring occasionally. Meanwhile, in a medium bowl, mix the sour cream, mayonnaise, vinegar and sugar together. Stir in the broccoli slaw mix and celery until well coated. Spoon about 1/2 cup of the slaw mixture on the bottom half of each tortilla to within 1 inch of the edges. Top with about 1/2 cup chicken and 2 tablespoons blue cheese. Bring bottom of the tortilla up over filling. Fold in the edges and roll up. Cut each wrap in half to serve.