8 ounces cream cheese
½ cup sour cream
2 teaspoons Dijon mustard
2 cups shredded chicken
½ cup sliced almonds
⅓ cup dried cranberries
4 sliced green onions
½ cup feta cheese
3 10-inch tortillas
Mix the cream cheese, sour cream, and Dijon mustard together with a hand mixer.
Add the chicken, almonds, cranberries, green onions, and feta cheese. Stir until combined.
Spread the mixture onto a tortilla, leaving a ½ inch border along the sides and top.
Tightly roll up the tortilla.
Repeat with the remaining chicken salad and tortillas.
Tightly wrap the tortilla rolls in plastic wrap. Refrigerate the rolled up tortillas for several hours to allow the filling to become firm.
Remove the plastic wrap and slice the tortillas with a serrated knife into pinwheel sandwiches.