Optional: extra buffalo saucegreen onions and/or blue cheese crumbles for garnish; ranch dressing for dipping
In a large bowl, combine cream cheese, sour cream, hot sauce and ranch mix until smooth. Add remaining ingredients except tortillas and and garnishes and stir until well combined.
Lay a flour tortilla out on a flat surface. Spread about a third of the cream cheese mixture over the tortilla, leaving about 1/2" on one edge. Gently roll the tortilla up as tightly as you can, pressing towards that 1/2" of empty tortilla. Wrap tightly with plastic wrap and store in the refrigerator for at least one hour or up to 24 hours. Repeat with the remaining chicken mixture and tortillas.
When ready to serve, remove the rolled pinwheel logs from the fridge, unwrap and place on a cutting board. Using a sharp serrated knife, slice into 1-inch pinwheels and arrange on a serving plate.
Optional: Drizzle with buffalo sauce and garnish with sliced green onions and blue cheese crumbles, if desired. Serve with Ranch dressing for dipping.