Optional for dipping: extra buffalo sauce, ranch or blue cheese dressing for dipping
In a large bowl, combine cream cheese, sour cream, hot sauce and ranch mix until smooth. Add shredded chicken, cheese, celery and green onions and stir to combine.
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 tortillas 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.
Serve with Buffalo sauce, Blue Cheese or Ranch dressing for dipping.
Store leftover pinwheels in an airtight container in the refrigerator. They will remain fresh for 2-3 days. Any longer and they will become soggy.