Blend together the cream cheese, hot sauce, cheese,and salt until fully mixed.
Add the chicken and scallions, folding by hand.
Evenly divide the spread between 4 flour tortillas. Spread out evenly all the way to the edges. Roll the tortilla tightly and wrap in plastic wrap to help it keep its shape.
Refrigerate for 30-60 minutes to reform.
Using a sharp knife or a serrated knife, cut into 1-inch slices. Discard the ends with no filling that are uneven.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Make these ahead of time up to 24 hours in advance!
Add green chiles or jalapenos! Just 1-2 tablespoons of canned chopped green chiles or jalapenos gives these a kick. Drain before adding.
Salsa also provides pizazz, use a thick and chunky version and add 1-2 tablespoons.
Swap chicken for turkey. No one said you had to use chicken!
Bacon makes everything better- Doesn't it? Add 1/2 cup of cooked, crumbled bacon to the buffalo chicken filling.
Get cheesy- Sharp cheddar gives full flavor, but try using a blend of cheeses including pepper jack, monterey jack, smoked gouda or even white cheddar. A habanero laced cheese will really bring on the heat.
Add ranch! Adding a packet of dry ranch seasoning to the mixture will also pack and punch before the base is both seasoned and has powdered buttermilk for a little tang. If you do this, omit the additional salt.
Blue Cheese Crumbles- I left these out before some folks aren't big fans of chunky soft cheese, but feel free to blend in 1/2 cup of feta or blue cheese crumbles with the chicken so they stay fairly whole.
Tortilla Flavors- Have fun with the flavors and grab green spinach or red tomato tortillas. I've even seen some jalapeno laced ones.
Make them just buffalo cream cheese pinwheels (vegetarian pinwheels) by doubling the cream cheese.