• 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.