In a medium saucepan, combine chicken, sugar, 1 teaspoon salt and just enough water to cover. Bring to a boil. Reduce heat to simmer gently, covered, until chicken is cooked through (the internal temperature should reach 160℉), 20-25 minutes. Let cool slightly and use two forks shred chicken.
In a medium bowl combine chicken with cranberries, pecans, mayonnaise, celery, onion, rosemary, ¼ teaspoon salt and pepper.
Lay out wraps on a work surface and spread each with a thin layer of chicken salad, leaving a ½” border all the way around. Top with a thin layer of spinach. Roll up tightly. Cover, and refrigerate at least 30 minutes until firm.
Just before serving, cut wraps into ½” thick pinwheels. Place on large platter garnished with fresh rosemary sprigs.