In a large mixing bowl, combine the shredded cooked chicken, mayonnaise, dried cranberries, finely diced celery, minced red onion, toasted and chopped pecans, Dijon mustard, fresh lemon juice, kosher salt, and black pepper. Stir everything together thoroughly until well combined.

Give the chicken salad a taste and adjust the seasoning as needed. You might want a little more salt, pepper, or a squeeze of lemon to really make those flavors pop.

Lay one flour tortilla flat on your clean work surface. Spread about 1/3 to 1/2 cup of the chicken salad mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.

Starting from one edge, tightly roll the tortilla into a log. The tighter you roll it, the better your pinwheels will hold their shape when sliced. Repeat with the remaining tortillas and chicken salad.

Wrap each rolled tortilla log tightly in plastic wrap. Place them in the refrigerator and chill for at least 15-20 minutes. This step is crucial for helping the pinwheels firm up and prevents them from unraveling when sliced.

Once chilled, unwrap each tortilla log. Using a sharp knife, slice each roll into 1-inch thick pinwheels. For the cleanest cuts, wipe your knife clean between slices if needed.

Arrange the pinwheels on a platter and serve immediately. They're perfect for parties, lunchboxes, or a light snack!