In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
In another bowl, whisk together the mayo, ground pepper, garlic powder and salt. Pour over the chicken mixture. Mix well.
Lay a tortilla out on a plate and spread an even layer of the chicken and mayo mixture all the way to the edges (about 2 to 3 tbsp). Sprinkle with a pinch of fresh parsley.
Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used. Pop into the fridge to chill for 2 hour.
Pop into the fridge to chill for 2 hour. Slice each rolled tortillas off the ends into 1-inch slices. Garnish with remaining fresh parsley.
* - make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
* -Smaller tortillas may be used, however you will need to adjust the amount of chicken and mayo mixture you add to each tortilla.
* -If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.