in a small bowl or zip top container, combine the chicken, hot sauce, onion powder, garlic powder, and paprika and allow to marinate 10 minutes- overnight under refrigeration.
Preheat either the out door or indoor grill. Place the chicken breasts onto the grill and cook for 8 minutes, turning it half way. The internal temperature should be 165. Allow the chicken to rest for a few minutes before slicing.
In a large bowl, mix the cabbage, carrots, celery, yogurt, and vinegar. Toss well.
Slice the chicken breasts thinly and place 1/2 chicken breast on each tortilla. Divide the bleu cheese between the tortillas and top each with 1 cup of the slaw. Roll em up and enjoy!