1) Poach chicken breasts in barely simmering water for 15-20 minutes until cooked through. Then cool and shred or finely chop chicken.
2) In a medium pot, add butter, shredded chicken, and hot sauce over low heat. Stir together until butter is melted and sauce is evenly coated on chicken. Then remove from heat and stir in cream cheese. Let mixture cool for 10 minutes in the fridge until it thickens.
3) Working with one wrap at a time, add about 1/4-1/3 cup of buffalo chicken mix on the wrap. Roll into a tight cylinder and cut into 5-6 even pinwheels. (A serrated knife works best for cutting the pinwheels).
Serve with an extra drizzle of hot sauce and chopped chives. If you are storing the pinwheels for later, keep them rolled until you serve them and then slice them right before serving.