Tucked way back in the Star Wars: Galaxy’s Edge area of Disneyland, an outdoor cafe called Ronto Roasters serves up delicious pork sausage wraps. They’re hands-down my favorite lunch in the park—a snappy sausage is accompanied by tangy coleslaw, creamy peppercorn sauce, and thinly sliced roasted pork.
Travel-inspired dinners always bring a smile to my face. It’s so fun to cook these meals and recall sweet vacation memories. Ronto wraps hold a special place in my heart, since my husband and I enjoyed them on our babymoon!
What’s in a Ronto Wrap?
When making these wraps at home, I forgo the sliced roasted pork—a generously-sized smoked pork sausage is more than enough protein to make a hearty wrap. We get ours (they’re just called “smoked pork links”) from our favorite meat market, Otto’s Sausage Kitchen, and they’re about 1/4 pound per sausage. Any smoked sausage will work well, including kielbasa, chicken apple, or hot links or andouille if you like some spicy heat.
The other elements of the wrap are the slaw, sauce, and pita. For the slaw, I make a simple jam jar vinaigrette, sweetened with honey and spiced with cumin and chili powder. As for the peppercorn sauce, mine is basically an Alabama white barbecue sauce that’s heavy on the black pepper. The creamy, tangy sauce really ties everything together.
An Easy Weeknight Meal
Ronto wraps couldn’t be easier to make. The only thing you really need to cook are the sausages—I like to use a grill pan for some nice grill marks on the sausages, but you can also just use a regular skillet, or cook them on a grill outdoors.
Once the sausages are heated through, you’ll tuck them into store-bought flatbread along with the slaw and sauce, and dinner’s ready. For the flatbread, pita, lavash, naan, or even tortillas will work. You could even go rogue and make these into sausage sandwiches with hoagie rolls.
You can simplify this recipe by using store-bought sauce, dressing, and coleslaw mix, if you like. Ranch dressing, sriracha mayo, aioli, or any other zingy and/or creamy condiment could easily take the place of the peppercorn sauce, and you can toss the slaw with your favorite store-bought vinaigrette or coleslaw dressing.
Wrap It Up
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Cook the sausages:
Heat a grill pan or medium-sized skillet on the stove over medium-low heat. Add the sausages and let them cook for about 6 minutes. Turn the sausages over, and cook for another 6 minutes.
Turn the heat up to medium-high and cook the sausages for about 2 minutes more per side, or until they have some browning/grill marks and are heated all the way through. Transfer the sausages to a dish and set aside.
While the sausages are cooking, make the peppercorn sauce, dressing, and coleslaw:
Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne.
Make the slaw dressing and dress the coleslaw: In a jam jar, combine the vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey is dissolved in the dressing and everything is evenly combined.
In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss to evenly coat the vegetables in the dressing.
Assemble the wraps:
If you like, you can warm the flatbreads in the microwave for a few seconds, or in a skillet on the stove until soft and pliable.
To assemble, place a wrap on a plate. Spread on a couple tablespoons of peppercorn sauce, place a sausage on top of the sauce, then pile on the coleslaw. Top with fresh herbs if you like, and serve right away.
Storage note: The sauce and vinaigrette will keep, refrigerated, in tightly lidded containers, for up to 1 week.
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