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Substitute your favorite herb or spice-infused olive oil.
In a shallow bowl, combine 1 tablespoon of olive oil, Tuscan spices, salt and pepper. Add chicken to the bowl and coat in the mixture and let marinate for 30 minutes up to 2 hours in the refrigerator.
In a medium skillet over medium heat, heat the remaining tablespoon of olive oil. Add the chicken to the skillet and cook 3-4 minutes per side (internal temperature reaches 165 degrees F). Remove from heat & allow to cool slightly. Slice each breast into 1/2" strips.
In a steamer set over boiling water, steam broccoli, covered for 2-3 minutes. Remove to an ice bath.
Spread sour cream down the middle of each tortilla then add chicken, broccoli and cheese. Bring up one side of the wrap over the mixture, folding in the sides and continue rolling to the end of the tortilla.
Add the wraps to a heated panini press (or alternatively the skillet used to cook the chicken) seam side down and press evenly for 3-4 minutes until golden brown and cheese is melted.
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