Drain roasted peppers, and pat dry with paper towels; coarsely chop.
Spread tortillas evenly with goat cheese, and spread guacamole evenly over cheese.
Sprinkle with chopped red pepper and ground pepper. Roll up, pressing edges to seal; cut each roll into 6 slices using a serrated knife. Secure slices with wooden picks. Garnish, if desired.
Note: If time permits, wrap rolls in plastic wrap, and chill 1 hour before slicing.
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