In a large bowl, combine cooked chicken, diced apple, grapes, pecans, cranberries, and celery. Set aside.
In a medium bowl, combine mayonnaise, lemon juice, salt and pepper and stir until combined.
Pour mayonnaise over the chicken mixture and toss until covered evenly.
Place Mission Gluten Free Tortillas on a flat surface.
Add a handful of spinach on top of each tortilla.
Spoon chicken salad mixture in the center of each tortilla.
Carefully roll up the tortilla and secure with a toothpick.
Slice the wrap in half and serve or store for a later meal.