• Mix together cream cheese, sour cream, and hot sauce until smooth.
• Add, chicken, cheeses and celery. Mix until combined.
• Spread about 1/3 to 1/2 cup on a flour tortilla in a smooth layer. Stop about 1/2 inch from the edges.
• Roll up fairly tightly (you want it to stay put, but not press out all of the filling as you roll). The first one is usually a practice one. Like making the first pancake!
• After you get them all rolled, wrap them individually in plastic wrap and refrigerate for 1-2 hours.

Before Serving

• Unwrap the rolls. Using a sharp serrated knife, cut each roll in 1/2 inch segments.
• Arrange on a platter and set out shortly before your guests arrive. I usually put out half of them, then when they are running low, bring out the other half.