In a large mixing bowl, blend softened cream cheese, buffalo sauce, and shredded cheddar together until smooth and creamy.

Gently fold in the shredded chicken and sliced green onions until fully incorporated.

Lay out a flour tortilla flat on a clean surface and spread a generous layer of the buffalo chicken mixture evenly across the tortilla.

Starting from one end, carefully roll the tortilla tightly, resembling a jelly roll.

Wrap each roll in plastic wrap and refrigerate for at least 1 hour.

Once chilled, unwrap the rolls and slice into 1-inch pinwheels using a serrated knife.

Arrange the pinwheels on a serving platter and garnish with extra green onions or a drizzle of buffalo sauce.