Season the diced chicken breast with the sea salt and ground black pepper.
Heat a skillet over medium-high heat and add the olive oil. When hot, add the chicken and cook, stirring occasionally, until cooked through about 6–8 minutes (165°F internal temperature).
Remove the cooked chicken from the skillet and toss with 1/4 cup of the buffalo sauce; set aside.
On each tortilla, cut one straight line from the center to the edge. Using that line as a guide, spread half of the cream cheese over the first quarter of each tortilla.
In the next quarter of each tortilla, divide the buffalo chicken, including some of the sauce.
Spread half of the blue cheese over the next quarter of each tortilla, then top with the chopped baby spinach.
Drizzle 1–2 tablespoons of the remaining buffalo sauce over the last quarter of each tortilla.
Fold the tortillas into triangles: fold the first quarter (next to the cut) over the second, then fold that triangle over the third, and finally fold over the fourth to form a closed triangle pocket.
Heat a clean skillet over medium heat and cook each folded tortilla 1–3 minutes per side, until heated through and the outside is crisp and golden.
