In a large mixing bowl, combine cream cheese, Frank’s Red Hot Sauce, blue cheese, salt, garlic powder, colby jack cheese, and green onions. Mix until smooth and well blended.

Add shredded chicken to the buffalo mixture and stir until coated evenly.

Spread about 3/4 cup of the buffalo chicken mixture onto each tortilla. Roll up tightly without shifting the filling.

Wrap each rolled tortilla in plastic wrap and refrigerate for 2 to 4 hours to set.

Remove from refrigerator and slice into about half-inch thick pinwheels. Discard the ends if desired.

Serve immediately or keep refrigerated until ready to serve. Best enjoyed cold or at room temperature.