Combine the softened cream cheese, shredded cheddar cheese, crumbled blue cheese, buffalo sauce, ranch seasoning, chives (or green onions), and chicken in a large mixing bowl.

Using a hand mixer or stand mixer, beat the filling until it's well-combined, scraping down the sides of the bowl every once in a while. Taste and add salt and pepper, if needed.

Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper.

Roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the buffalo chicken filling over the puff pastry sheet all the way to the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log, sealing the edge well. Repeat with the remaining filling and sheet of puff pastry.

Place the logs on a sheet pan, cover, and freeze for 20-30 minutes or refrigerate for 30-60 minutes. Once they're chilled, use a sharp knife to cut the logs into 1/2-inch slices, about 20-22 pinwheels each. Line the pinwheels 2-3 inches apart on the prepared sheet pans. Refrigerate any remaining pinwheels for later.

In a small bowl, whisk the egg with 1 Tablespoon of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash. Bake for 15-18 minutes until the pinwheels are crisp and golden-brown. Repeat with the remaining pinwheels. Serve warm with ranch or blue cheese dressing.

Divide the buffalo chicken filling between the 4 flour tortillas. Spread the filling evenly over each tortilla, until it's about 1/4-inch thick.

Starting at the bottom, roll each tortilla tightly into a long log. Wrap each log in plastic wrap or parchment paper to help them hold their shape. Then, refrigerate the pinwheels for 2 hours or overnight.

Once the pinwheels are chilled, unwrap them. Using a bread knife, slice each log into 1/2-3/4-inch pinwheels. You should get between 11-12 pinwheels per log. Serve at room temperature with ranch or blue cheese dressing.