Preheat oven to 300°F. Spread pecans in shallow baking pan. Bake 20 to 30 minutes or until lightly browned; set aside.

While toasting pecans, peel, core and slice apples. Place in microwavable container. Top with butter, nutmeg and cinnamon. Microwave, covered, on HIGH 3 minutes or until tender, stirring once. Place tortillas in plastic bag (do not seal). Microwave on HIGH 30 to 45 seconds or until heated through; set aside. Place caramel sauce in microwavable container. Microwave on HIGH 30 to 45 seconds or until hot.

Place tortillas flat on work surface. Spoon 1/6 of apples down center of each tortilla. Top with 1 tablespoon nuts and 1 tablespoon sauce. Fold one side tortilla over filling; roll up. Place on large serving platter or individual plates. Drizzle each roll-up with about 1 tablespoon sauce. Top with whipped cream and 1 teaspoon nuts.