In a large bowl, mix the chicken, cream cheese, celery, blue cheese, hot sauce and black pepper until well combined.
Spread about 1/2 cup of the mixture in an even layer on 1 tortilla. Roll up tightly and wrap in plastic wrap. Repeat with remaining filling and tortillas.
Refrigerate for at least 30 minutes or until firm. Cut off ends and slice into 1-inch rounds. Serve with ranch for dipping.