As you know one of my favorite things at Disney is the Ronto Wraps from Galaxy’s Edge. In fact I have recreated them at home before and they were delicious. However, I got a few emails from fellow Ronto Wrap fans stating the ones in the park don’t have dairy in them, and that the peppercorn sauce is in fact mayo-based. So, I went back to work to perfect the recipe even more.
You can always check out my original recipe here. This time around I added a few shortcuts, and significantly cut the cooking time, and I will admit this version tasted so much closer to what you get in the park!
Galaxy’s Edge Ronto Wrap Copy Cat 2.0
Ingredients
Tangy Slaw
- 1 1/2 Cups Cole Slaw Mix
- 1 1/2 Tbsp Apple Cider Vinegar
- 1/2 tsp Dijon Mustard
- 1/2 tsp Dried Basil
- 1/2 tsp Sugar
- 1/2 Tbsp Olive Oil
- Salt and Pepper to taste
Peppercorn Sauce
- 1/2 Tbsp Black Pepper
- 1/2 Cup Mayo
- 1/8 Cup White Vinegar
- 1/2 Tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Prepared Horseradish
- 1/2 tsp Worcestershire
- salt to taste
Ronto Wrap
- 2 Mild Pork Sausages see notes
- 2 Thinly Slicked Pork Loin Chops
- 1 tsp Garlic Powder
- 2 Tbsp Olive Oil
- salt and pepper
- 4 Pita Breads
Instructions
Pork Chops
- Preheat the oven to 400°F.
- Start by pounding out the pork chops so they are between 1/8"-1/4" thick.
- Coat your pork chops in a drizzle of olive oil, salt, pepper, and garlic powder.
- Roast for 16-20 minutes or until fully cooked.
Tangy Slaw
- In a medium bowl combine cole slaw mix, apple cider vinegar, dijon mustard, basil, sugar, and mix to evenly coat.
- Once fully combined add olive oil and salt and pepper to taste.
- Refrigerate until ready to assemble. Though not necessary, this slaw can be made a couple of hours ahead of time and would allow the flavors to meld.
Peppercorn Sauce
- Combine 1/2 cup mayo, 1/8 cup white vinegar, 1/2 tablespoon black pepper, 1/2 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon horseradish, 1/2 teaspoon Worcestershire, and salt to taste.
- Stir to fully combine and refrigerate until ready to use.
Pork Sausages
- Cook sausages according to directions on the package.
Assembly
- Toast pita bread. I like to toast mine on the open flame of my gas stove, however, you can grill them or just lightly toast them in the oven or a pan.
- Place pork chop in the middle of the pita bread.
- Place sausage on top of roast pork.
- Add about 1/3 of a cup of slaw on top of the sausage.
- Top with a generous drizzle of the peppercorn sauce.
Notes
(Pork Sausages) I have been trying to find the perfect pork sausage for this recipe. On my deep searches of the internet, I read they use a Portuguese sausage in the park. When I first created this recipe I used the ‘Liguica Portuguese Sausage‘ that I found out my local Walmart. If you are going for an authentic Ronto Wrap, I would still highly recommend using this sausage if you can find it near year.
You easily can use a mild pork sausage in this recipe, or even chorizo. It depends on whatever you can locally find, or what type you prefer.
You easily can use a mild pork sausage in this recipe, or even chorizo. It depends on whatever you can locally find, or what type you prefer.
Let me know if you give this recipe a go, and if it takes you to Batuu! Also, check out the video below for a quick step by step tutorial.
