In a medium bow mix the cream cheese on low, then add the hot wing/cayenne pepper sauce, blue cheese, colby-jack cheese and green onions.
Add shredded chicken by hand into the mixture.
Evenly spread about 3/4 cup of the mixture over on tortilla. Roll up the tortilla tightly without shifting the mixture to much.
Repeat with the remaining tortillas, place all rolled tortillas on a plate and securely cover with plastic wrap. Refrigerate for 2-4 hours or until mixture becomes firm.
Remove stuffed tortillas from refrigerator and unwrap, Slice each tortilla in half and then each half into 3 even slices. Discards or eat uneven ends.
Place pinwheel slices onto serving platter. Optional: garnish with green onions.