Mix shredded chicken and buffalo sauce in a large plastic bag until well coated.
Heat cream cheese in a microwave safe bowl in the microwave for 30 seconds to a minute, until soft.
Spread a thin layer of cream cheese on one side of each tortilla, making sure to keep a small border around the cheese. Top with buffalo chicken and cheese.
Roll tortillas starting with the side right next to the cream cheese layer. Once rolled, place seam side down in a square baking dish (I used a 9x9 glass dish).
Bake in the oven at 350 degrees for 20-25 minutes or until browned.