Pat chicken dry and sprinkle with a generous pinch of salt and pepper toss to coat evenly.
In a skillet over medium heat about 1/4 inch of oil.
Add in chicken leaving space between the pieces (work in batches if necessary)
Cook for about 3-4 minutes on each side or until golden brown and no longer pink in the middle.
Drain on paper towels and move to a large mixing bowl, pour buffalo sauce over the chicken and stir until well coated.
In a separate bowl combine the coleslaw mix, diced celery, blue cheese and dressing. Stir until everything is evenly coated.
Heat tortillas, I put them on a plate covered with a damp paper towel and microwave for about 30 seconds.
Spoon chicken into the center of a tortilla, top with coleslaw, fold and enjoy!