1. Drain tofu, then press out the water by placing the block of tofu between 2 clean towels, and then putting a heavy object on top of the top towel to press it down. This will drain all the water out. Leave for at least 20 minutes. Cut the tofu into bite-sized cubes.
2. Add cornstarch into a large ziplock bag and add half of the tofu cubes, close, and shake to coat the tofu.
3. Heat the vegetable oil in a tall sided stock-pot (or a pot good for frying), over medium heat. Once the oil ripples (about 1-2 minutes), remove the tofu from bag one by one, and drop carefully into the oil. Fry for about 4-5 minutes or until lightly browned, and then flip over in the oil and cook for another 3-4 minutes on that side. Remove tofu from pot, and set on paper towels. Repeat for the remaining cubes.
4. Place tofu in a medium bowl, add homemade buffalo sauce and then toss to coat.

To assemble the wraps:

1. Stack the tortillas one on top of the other and then loosely wrap a damp paper towel around them. Microwave for 20 seconds to heat them up.
2. place one wrap on a plate, then add ¼th of the blue cheese crumbles or dressing to the center of the wrap, add ¼th of the tofu cubes, a couple pieces of lettuce, and then ¼th of the sliced tomatoes. Then wrap and secure with a toothpick so it doesn't open.
3. Repeat for the rest of the wraps.