- 20 minutes
- 2-4 hours chill time
- In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions.
- Stir shredded cooked chicken into mixture by hand.
- Spread approximately 3/4 cup of mixture on top of on of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.