In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.