In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, bleu cheese, salt, garlic powder, colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.
Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
Spread about 3⁄4 cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
Wrap in plastic wrap and place in the refrigerator 2-4 hours.
Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
Pro-Tip: When shredding the chicken for this recipe it is better to have it shredded into small pieces. Large chunks tend to take up too much space when rolled into the tortilla and may result in a lumpy exterior, not a round shape as desired.