1. Wash chicken breast and pat dry in a kitchen towel. Cut into 2 inch pieces.
2. Add salt and pepper powder to marinate the chicken and let it side for 15 minutes in the fridge.
3. Heat olive oil in a pan. Cook the marinated chicken pieces and cook for about 8 minutes on medium until chicken is just cooked.
4. Remove from the pan and let it cool for 5 minutes.
5. Then shred the chicken pieces. In a bowl add delmonte mayo, shredded chicken pieces, chopped English cucumber, chopped celery and delmonte dried cranberries. Mix them all up.
6. Lightly warm the tortillas. Place 2 to 3 spoons full of the chicken cranberry mix in the centre of the tortillas and wrap them tight.  Serve immediately.

Enjoy your meal!