Buffalo Chicken Wrap

In a medium bowl combine chicken, hot pepper sauce, and butter.

Lay tortilla on a cutting board. Place 1/4 cup lettuce in a line just below the center of the tortilla. Top with about 2/3 cup chicken mixture, 1/4 cup cheese, 2 tablespoons tomato, and 2 slices bacon (if using). Drizzle with 2 tablespoons dressing. Fold bottom edge of the tortilla up and over filling. Fold in opposite sides; roll up from bottom. Repeat with remaining tortillas and fillings. Cut wraps in half. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 24 hours.

Serve with carrot and/or celery sticks.