1. Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray.
2. In a small bowl, combine the mustard, cumin, and cayenne pepper. Place the parsley flakes in another small bowl. Dip the chicken cutlet strips into the mustard mixture to coat, and then into the parsley flakes.
3. Place a chicken strip on top of each strip of wrap and roll up into a pinwheel shape. Place on baking sheet standing up (so chicken is exposed). Bake for 15 to 20 minutes or until crisp.