1. In a large mixing bowl, add cream cheese, hot sauce, blue cheese, salt, garlic powder, Colby-Jack cheese, and green onions.
2. Using a hand mixer, mix until well blended and no cream cheese chunks remain.
3. Add the shredded chicken to the buffalo mixture and stir well with a large spoon making sure the buffalo mixture is evenly distributed and all of the chicken is coated.
4. Spread about 3/4 cup of the chicken mixture onto each tortilla and roll them up tightly without shifting or squeezing the mixture out of the ends of the tortilla.
5. Wrap in plastic wrap and refrigerate for 2 to 4 hours.
6. Slice into 2" portions and serve with carrot and celery sticks and your favorite ranch or blue cheese dressing for dipping.

Notes from Chef Mark:

• If you need to make a rotisserie chicken, pat the chicken dry, rub it with olive oil and seasonings of your choice. Bake in a 400°F oven for about 60-75 minutes or until the internal temperature reaches at least 165°F. Let it cool completely and then shred it. This can be done a day or 2 ahead to save time or further in advance and freeze until you need it.
• The filling for the wraps would also make a great hot buffalo chicken dip! Just place it in an oven safe casserole dish, top with additional shredded cheese and bake in a 375°F oven until it's bubbly and warm (about 25-30 minutes). Serve it with tortilla chips and carrot/celery sticks.