Preheat a wok or 12-inch skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from the wok. Let wok cool.
For sauce, stir together picante sauce and cornstarch. Set aside. In a medium bowl stir together tomatoes, olives, raisins, parsley, salt, pepper, cinnamon, cloves, and the almonds; set aside. Cut chicken into thin bite-size strips; set aside.
Stack tortillas; wrap in foil. Heat in a 350 degree F oven for 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave-safe paper towels. Micro-cook on 100 percent power (high) for 1 to 1-1/2 minutes or until warm.
Pour oil into wok. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions, apple, and jalapeno peppers; stir-fry for 2 to 3 minutes or until crisp-tender. Remove apple mixture from the wok.
Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken. Return all of the chicken and the apple mixture to wok. Push from center of wok.
Stir sauce. Add sauce and tomato mixture to the center of the wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more. Place a lettuce leaf on each tortilla. Top with chicken mixture. Roll up tortilla. Serve immediately. Makes 6 servings.