Chicken Lunch Wraps

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb boneless, skinless chicken breasts (cut into 1" cubes)
salt
pepper
1/4 c. firmly packed crumbed Roquefort or Parmesan cheese
1/4 c. blue cheese or ranch dressing
1/3 c. dried cherries or craisins
1/4 c. finely chopped celery
1/2 c. firmly packed chopped arugula or spinach
2 (10 or 11") flour tortillas (spinach flavored are good with this)
1/4(ish) c. fresh cilantro

Preheat oven to 350*. Spread the walnuts on a baking sheet and bake for about 10 minutes, or until they are shiny and aromatic. Remove from the oven and let cool. Cook the chicken in heated olive oil in a skillet, and add salt and pepper to taste. (about 1/2 tsp of each.) Cook until chicken is cooked through. Let cool. Mix together the cheese, dressing, cherries/craisins, and celery. Add the chicken. Toss the arugula/spinach, cilantro and walnuts into the chicken mixture. Divide among the tortillas and wrap.