In a medium bowl, combine softened cream cheese and ranch powder. Mix with a hand mixer until smooth. Add hot sauce and mix by hand until slightly incorporated, then use a hand mixter until creamy smooth.
Add the shredded chicken, mix once more. Then fold in the cheese until fully incorporated.
Spread ⅓ of the mixture over each large tortilla.
Roll the tortilla firmly, but not so tight the filling squishes out.
Wrap each roll in plastic wrap and refrigerate for 1 hour.
Unwrap, and slice about ½ inch wide and place on a platter.
Blue Cheese Dip
In a small bowl, mix together the blue cheese crumbles, mayonnaise, sour cream and lemon juice.
Serve in a small dipping bowl with the pinwheels.
Notes
Microwave cream cheese for 2-3, 15 second intervals before mixing.
Use 3 large, burrito sized, flour tortillas (10 inch diameter), or use 6 small tortillas (7 inch diameter).