Instructions: 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.

This recipe yields 40 appetizers.

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