Heat the vegetable oil and butter in a large frypan over medium-high heat. Place the chicken in the frypan then cook and stir until the chicken is no longer pink in the centre and the juices run clear; about 10 minutes.
Remove the frypan from the heat. Pour the chilli sauce over the cooked chicken and toss to coat.
Lay out the flour tortillas and divide the chicken evenly among the tortillas.
Top the chicken with lettuce, celery and blue cheese dressing.
Fold in the sides of the tortilla and roll the wrap burrito style.