In a large mixing bowl, drain and add the canned chicken breast along with the gluten-free mayonnaise, coconut rice, and gluten-free dried cranberries. Use a fork to gently break apart the chicken, ensuring a distributed mixture with the creamy mayo and rice.

Incorporate the gluten-free sliced toasted almonds into the chicken salad mixture, stirring gently to maintain their crunch.

Sprinkle in garlic salt, celery salt, and freshly cracked pepper to the chicken salad. Taste as you go to adjust the seasonings.

Mix all the ingredients thoroughly until you have a smooth, cohesive salad.

Slice the gluten-free rolls or wraps in half and prepare your serving area.

Spoon generous amounts of the Coconut Chicken Salad mixture onto the rolls or wraps, and sprinkle toasted coconut on top if desired.

Plate the Coconut Chicken Salad Sandwiches alongside fresh greens or gluten-free crackers and serve.