In a medium bowl, use a hand mixer to beat together cream cheese, sour cream, and Dijon mustard until smooth and creamy, about 2 minutes.

Gently fold in shredded chicken, sliced almonds, dried cranberries, sliced green onions, and crumbled feta cheese into the creamy mixture.

Take a tortilla and spread a generous chicken salad mixture onto it, leaving a ½-inch border.

Roll the tortilla tightly to create a log shape and wrap it in plastic wrap.

Refrigerate the wrapped tortillas for at least 3 hours.

Once chilled, slice the rolled tortillas into 1-inch pinwheel sandwiches and serve.