In a large mixing bowl, combine shredded cooked chicken breast, mayonnaise, dried cranberries, diced celery, and red onion. Add chopped pecans, Dijon mustard, lemon juice, and season with salt and pepper. Stir until well combined.

Lay out a tortilla and spoon 1/3 to 1/2 cup of chicken salad mixture onto it, leaving space around the edges. Roll tightly to form a neat log. Repeat with remaining tortillas and chicken salad.

Wrap each pinwheel log tightly in plastic wrap and chill in the refrigerator for 15-20 minutes or longer to firm up.

After chilling, unwrap and slice each log into 1-inch thick pinwheels. Arrange on a platter and serve chilled.