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.
If I make these again, I would add some chopped jalapeno and maybe just a bit of cumin. I thought they were a little bland.