This was a leftover meal - you know, a meal made from all the extra bits lying around the fridge and freezer. We had some bean & basil spread leftover, and a half a roasted red pepper from our artichoke dip, so we pulled some pita that Nick had made a while back from the freezer and grabbed a chicken breast from there, too. It all came together in this Grilled Chicken Pita Sandwich with Basil Spread. It was a pretty tasty meal and I was happy to use up some of the odds and ends.
We simply grilled the chicken and reheated the pitas in our toaster oven. Spread some of the bean spread and shove a slice or two of red pepper in the top. We served alongside some extra bean spread.