Drain roasted peppers well, pressing between layers of paper towels; chop.
Stir together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours.
Stir pine nuts, if desired, into chicken mixture. Spoon evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden picks, if necessary. Garnish, if desired.
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