1 jar (7-oz.) roasted red bell peppers
2 c. chopped cooked chicken
1 pkg. (8-oz.) cream cheese, softened
1 envelope (0.4-oz.) Ranch-style Buttermilk dressing mix
1/4 c. chopped ripe olives
1/2 small onion, finely chopped
1 can (4.5-oz.) chopped green chiles, drained
2 Tbsp. chopped fresh cilantro
1/2 tsp. pepper
1/4 c. pine nuts (optional)
8 (6-inch) flour tortillas

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, in chicken mixture. Spoon evenly over tortillas, and roll up. These can be eaten as sandwiches, or each roll can be cut into 5 slices and served as appetizers.