This is a major flavor explosion full of seasonal flavors and a great way to use up some leftover turkey next week! The key players are caramelized onions, roasted chestnuts, bleu cheese and pomegranate. I love that this is a go-bold-or-go-home type of sandwich, and that it feels just swanky enough to star in the leading role of any classy luncheon you could muster. The recipe makes two hefty wraps, or perfectly portioned half wraps for four!
I think of it as a layering game with any wrap sandwich. With this one, I mixed one container of cream cheese with a little bit of bleu cheese for a milder punch of flavor. Then I added earthy sweetness with the caramelized onions and roasted chestnuts. Obviously, you can take the time to roast your own chestnuts, but I just buy mine vacuum sealed at Trader Joe’s.
Next comes the saltiness of the turkey and the peppery kick from fresh arugula. I like to use a lot of greens in my wraps, giving them almost a rolled salad feel.
Layered and balanced, this is what I call delish seasonal eats!
Layered with beautiful seasonal flavors, this wrap is perfect served alongside a green salad or soup.
- 8 slices roast turkey
- 1 cup caramelized onions
- 1/2 cup roasted chestnuts, vacuum sealed
- 1 1/2 cups fresh arugula
- 3 tbls bleu cheese
- 8 oz cream cheese
- 2 large burrito sized tortillas
- 2 cups pomegranate juice
- 1 tbls molasses
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.