In a medium bowl, beat the softened cream cheese until smooth, about 1 minute.

Add the buffalo sauce, ranch dressing, and salt; mix until the color is an even pale orange with no white streaks.

Fold in the shredded chicken, cheddar, and green onions until evenly coated.

Lay one tortilla flat and spread half the filling to within 1/2 inch of every edge, leaving that border bare so the roll seals shut.

Starting from the edge closest to you, roll the tortilla into a tight log with even pressure the whole way.

Wrap the log tightly in plastic wrap, twisting the ends, and repeat with the second tortilla.

Refrigerate both logs for at least 1 hour, or up to overnight, until firm enough to hold a clean slice.

Unwrap and trim about 1/2 inch off each ragged end with a serrated knife.

Slice each log into 8 rounds, about 3/4 inch thick, wiping the blade between cuts.

Arrange cut-side up on a platter and drizzle with a little extra buffalo sauce just before serving.