Preheat the deep fryer to 350 degrees Fahrenheit. Ensure chicken is cooked to an internal temperature of 165 degrees and fried to a golden brown.
Shred the Romaine lettuce and core, seed and dice the Roma tomatoes and set aside.
Combine the 20 ounces of bleu cheese dressing and the 4 tablespoons of Texas Pete Hot Sauce and mix well. Portion 2 ounces of the spicy bleu cheese dressing into 10 small ramekins to be used as a side dipping sauce.
Carefully place the chicken tenders in the deep fryer and fry them until they are golden brown, crispy and fully cooked. Remove them from the fryer to drain.
Place the chicken tenders in a large mixing bowl and toss them with the 10 ounces of Texas Pete Hot Buffalo Wing Sauce to coat evenly.
Warm the flour wraps in the microwave for 30 seconds or until pliable.
Lay out the wraps on a clean work surface and top each wrap with 1 ½ ounces of shredded Romaine, 2 ounces of diced Roma tomato, 1 ½ ounces of bleu cheese crumbles and approximately 4 ounces of or 2-3 chicken tenders. Carefully roll up the wrap tucking in the ends tightly. Slice the wraps down the center and serve immediately with the side of spicy bleu cheese dressing for dipping.