In a large mixing bowl, combine 8 ounces of light cream cheese, 4 ounces of crumbled blue cheese, 1 cup of sour cream, and 1 cup of shredded cheddar cheese. Blend until smooth and creamy, about 2-3 minutes.

Gently fold in 2 cups of shredded cooked chicken and ½ cup of buffalo wings sauce into the creamy filling. Adjust spice level if desired.

Lay a 6-inch flour tortilla flat on a clean surface and spread 2-3 tablespoons of the chicken filling evenly across the tortilla.

Carefully roll the tortilla tightly around the filling, tucking in the sides as you go. Repeat with remaining tortillas.

Place the rolled tortillas seam-side down on a parchment-lined baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours.

Once chilled, unwrap the roll-ups and slice each into bite-sized pieces, about 1 to 1.5 inches thick. Garnish with sliced green onions.