Roast chicken for 20-25 minutes or until the internal temp reaches 165°F (74°C).

Let rest for 5-10 minutes, then shred with two forks.

Add shredded chicken, chopped veggies, and 3 tbsp dried cranberries to the bowl with dressing. Toss to coat evenly. Store in an airtight container if making ahead.

Warm 2 tortillas in a skillet for 30-60 seconds on each side until soft and pliable.

Layer each tortilla with a few lettuce leaves, ½ prepped chicken salad, and ¼ cup microgreens.

Roll tightly into wraps and serve, or s half for easy eating.