Pineapple Sriracha Soft Chicken Burritos

Preheat oven to 425ºF.

In a baking dish, add chicken stock or broth and boneless chicken breast (I cut mine in half for quicker baking). Bake 20 minutes or until juices run clear. Set aside to cool. When cool enough to handle, shred with 2 forks.

In a mixing bowl, place shredded chicken, Sriracha sauce, and pineapple chunks. Stir well to combine.

Heat or toast tortillas if desired.

To assemble burritos, add chicken and whatever condiments you choose to tortillas. We love avocado, tomatoes, lettuce, cheese and sour cream with ours. Once filled, fold ends in and roll closed.

Plate, cut in half and enjoy!