Step 1

Mix the cream cheese, sour cream, and Dijon mustard together with a hand mixer.

Step 2

Add the chicken, almonds, cranberries, green onions, and feta cheese. Stir until combined.

Step 3

Spread the mixture onto a tortilla, leaving a ½ inch border along the sides and top.

Step 4

Tightly roll up the tortilla.

Step 5

Repeat with the remaining chicken salad and tortillas.

Step 6

Tightly wrap the tortilla rolls in plastic wrap. Refrigerate the rolled up tortillas for several hours to allow the filling to become firm.

Step 7

Remove the plastic wrap and slice the tortillas with a serrated knife into pinwheel sandwiches.