Slice the green onions.

In a small bowl mix the cream cheese, sour cream, and mustard.

Divide the mixture between the 4 tortillas and spread across the entire surface.

Divide and sprinkle the chicken across the tortillas, then the cranberries, walnuts and green onions.

Start from one end and tightly roll each tortilla into itself, until it meets the other end.

Wrap each tortilla roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.

Right before serving, remove the plastic wrap and cut each tortilla roll into one-inch pieces, discarding the ends.

Arrange on a platter to serve.