1. Mix together cream cheese, sour cream, and hot sauce until smooth.
2. Add, chicken, cheeses and celery. Mix until combined.
3. Spread about 1/3 to 1/2 cup on a flour tortilla in a smooth layer. Stop about 1/2 inch from the edges.
4. 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!
5. After you get them all rolled, wrap them individually in plastic wrap and refrigerate for 1-2 hours.

Before Serving

1. Unwrap the rolls. Using a sharp serrated knife, cut each roll in 1/2 inch segments.
2. 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.