Preheat oven to 375°F. Bring frying pan to medium heat.

Season chicken with garlic salt, black pepper, and cumin. Add to frying pan and cook until 165°F.

Wash all veggies. Dice and combine in mixing bowl with pineapple.

In small bowl, combine Carribean-Jerk sauce and ranch. Whisk together.

When chicken is done, shred and add to mixing bowl. Stir in shredded cheddar, and half the jerky ranch.

In center of tortillas, add chicken/veggie mix. Wrap tortillas closed, and place in buttered pan. Pour remaining sauce on top, and finish with pepperjack cheese.

Cover with aluminum foil and cook for 25 minutes.