In a mixing bowl, mix together the shredded rotisserie chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, and chopped green onions until well blended and creamy.

Take each tortilla and evenly spread the chicken mixture, making sure to leave about a 1-inch border around the edges.

Carefully roll each tortilla tightly into a log shape. Once rolled, wrap them in plastic wrap and refrigerate for at least 30 minutes.

After chilling, unwrap the tortillas and slice each log into 1-inch pinwheels.

Arrange your pinwheels on a platter and serve with ranch dressing or blue cheese dressing.