Copycat Ronto Wraps Recipe

Name: Copycat Ronto Wraps
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 4 fully cooked smoked pork sausage links , or your favorite sausage (about 1 pound ); 3/4 cup mayonnaise1/4 cup apple cider vinegar1 tablespoon honey2 teaspoons ground black pepper1/2 teaspoon kosher salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/8 teaspoon cayenne pepper; 1/4 cup apple cider vinegar; 1 tablespoon honey; 2 teaspoons ground black pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/8 teaspoon cayenne pepper; 1/4 cup apple cider vinegar2 tablespoons olive oil2 tablespoons honey or agave nectar1/4 teaspoon cumin1/4 teaspoon chili powder1/4 teaspoon kosher salt; 2 tablespoons olive oil; 2 tablespoons honey or agave nectar; 1/4 teaspoon cumin; 1/4 teaspoon chili powder; 1/4 teaspoon kosher salt; 4 cups shredded green cabbage (from half a small cabbage or one 10-ounce bag)1 large carrot, coarsely grated or julienned4 store-bought or homemade flatbreads (pita, naan, lavash, or flour tortillas)1/4 cup fresh leafy herbs such as dill, parsley, or cilantro (optional); 1 large carrot, coarsely grated or julienned; 4 store-bought or homemade flatbreads (pita, naan, lavash, or flour tortillas); 1/4 cup parsely

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 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.

Plate of Ronto Wraps Topped With Slaw and Dressing, and in the Background, a Bowl of Coleslaw, a Plate With Pita Bread, and a Bowl of Dressing — Simply Recipes / Coco Morante

Shortcut Ideas

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