• Wash and dry produce.

• Cut chicken into 1/2-inch pieces. Season with salt and pepper.

• In a large bowl, toss chicken, mixed greens, almonds, and cranberries with dressing.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Place tortillas on a clean work surface. Place chicken salad on the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. TIP: For less mess, place each tortilla on a large piece of foil before rolling, then wrap up with foil. Simply unwrap as you eat!

• Halve wraps on a diagonal; divide between plates and serve.