Layered with beautiful seasonal flavors, this wrap is perfect served alongside a green salad or soup.
If you do not have caramelized onions handy, then diced up two onions and sauté them in a pan with two tablespoons of olive oil and a pinch of salt. The salt will help them to not burn too quickly.
Start with a medium high heat and then reduce the heat as they start to color up. You will be cooking the onions until they reach a deep caramel color and the nutty sweetness is at it's peak. It will take about 15 minutes. Feel free to store any leftovers in the fridge for a quick flavor hit to your favorite dishes.
In a bowl, combine the bleu cheese and cream cheese until well blended. It works best if they are both room temperature. Set aside until you are ready to assemble the wraps.
For the pomegranate molasses, place the juice and the tablespoon of molasses in a medium sized pot and heat on a medium high heat. You will cook it down to half it's size, leaving you one cup of reduction for drizzling on the sandwiches.
Smear the tortillas with the bleu cheese mousse, then the caramelized onions, the chopped chestnuts, the turkey and then a large helping of fresh arugula. Fold the ends of your tortilla down and then roll it up like a burrito. Slice it at an angle and serve with the cooled pomegranate reduction. Flavor explosion! Bon appetite.