Heat a large pot of water to a boil; add chicken breast; cook until no longer pink.  Allow to cool to touch and then shred. Place the shredded chicken in a large bowl.

Chop broccoli and spinach and add to shredded chicken along with cream cheese; mix thoroughly. 

Toss into chicken mixture; Add salsa. Spread onto each tortilla, roll up and place each into baking dish.  Sprinkle with shredded cheddar; bake for 30 minutes. 

Serve with chopped pineapple.