In a medium-sized bowl, blend together cream cheese, buffalo sauce, and ranch or blue cheese dressing until smooth.

Gently fold in shredded cooked chicken, shredded cheddar cheese, and sliced green onions until evenly distributed.

Lay one large flour tortilla flat and spread about ¼ to ⅓ cup of the buffalo chicken mixture evenly across the tortilla.

Starting from one edge, tightly roll the tortilla into a log shape, pressing gently to secure the filling inside.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes.

After chilling, slice the log into ½-inch to ¾-inch thick pinwheels.

Arrange the sliced Buffalo Chicken Pinwheels on a serving platter and serve immediately.