In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue 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 for 2-4 hours.

Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.

Serve immediately.