Boil the chicken until fully cooked. Then, shred the chicken. Add it to a large bowl and pour in buffalo sauce, diced celery, and cilantro. Stir to combine.
Heat oil in a saucepan. Using a 3” biscuit cutter or cookie cutter, cut a circle in the corn tortilla. (Save the scraps to make tortilla chips!) Add the corn tortilla circles to the oil and cook for 1 minute to harden. Remove from heat and place on a paper towel to remove excess oil.*To determine the correct temp of the oil, place the end of a wooden spoon into the oil, if it slightly bubbles it is ready. If it doesn't bubble the oil isn't hot enough and will make the tortilla greasy and soggy, turn up the heat and try again. If it overly bubbles turn down the heat and try again. The oil has a sweet spot you do not want to have it too hot or too cold*
Microwave the flour tortillas for 15 seconds. This is to make them slightly more pliable so they bend easy rather than break for the next steps
Heat a pan over medium high heat.
In the center of a flour tortilla, spread a tbsp of bleu cheese dressing. Next, add a pinch of romaine lettuce and bleu cheese crumbles. Then, top with a corn tortilla. Add a scoop of the buffalo chicken atop the tortilla.
Fold the tortilla shell over the center of the crunchwrap. Continue with each side.
Add 1 tbsp oil to the pan. Add crunchwraps to the pan seam side down first to seal, and cook for 2 minutes per side, or until tortillas start to brown. *Depending on the pan you may need to do multiple batches. I recommend putting the completed crunchwraps in the oven and set it to “keep warm” if necessary.