In a mixing bowl, combine the shredded chicken, buffalo sauce, and blue cheese crumbles.

Spread a layer of softened cream cheese evenly over each flour tortilla.

Spoon the buffalo chicken mixture over the cream cheese, spreading it evenly.

Sprinkle the diced celery on top and season lightly with salt and pepper.

Roll each tortilla tightly to form a log shape.

Wrap the rolls in plastic wrap and refrigerate for about 20 minutes to firm up.

Remove from the fridge, slice into 1-inch pinwheels, and serve immediately.