This Ronto Wrap is a dead-on copycat recipe from Star Wars: Galaxy’s Edge that is packed with flavors that are out of this world! You will be transported to the heart of Batuu without even leaving your own home.
What is a Ronto Wrap?
A Ronto Wrap is one of the most popular menu items at the Disney Parks. It can be found at the Ronto Roasters quick-service restaurant at Star Wars: Galaxy’s Edge at both Disneyland and Walt Disney World (Disney’s Hollywood Studios).
Ronto wraps are a gyro-style entree made with pork sausage and sliced pork in a soft pita and topped with tangy slaw, and a creamy peppercorn dressing. If you haven’t tried it yet, it is a MUST on your next Disney vacation. In the meantime, you can make your own using our easy copycat recipe below!
The Ronto Roasters menu is pretty slim. Because it is a quick-service restaurant, it doesn’t have a lot of menu items but they get your food out FAST! Especially when you order on the Disneyland or Walt Disney World app. The Ronto Wrap is the most popular food item but other lunch and dinner menu items include Kyryll Pork Rinds (seasoned pork rinds), Zuchii Wrap (grilled zucchini wrap), Andoan Fruit with Muja Sauce (an assorted fruit cup with a tamarind sauce), and a fun assortment of Star Wars themed beverages.
They also have a breakfast menu during breakfast hours including a Ronto Morning Wrap (with egg), Triple Suns Breakfast Wrap (plant-based wrap) and Rising Moons Overnight Oats (with dragon fruit and yogurt). Keep in mind, almost ALL of the items on the menu can be made allergy-friendly (gluten-free, egg, soy, milk, peanut, and fish/shellfish free)!
What’s in a Ronto Wrap?
The ingredients for Ronto wraps are actually pretty simple. After eating my first one at Disneyland, I knew I could create an almost identical copycat at home. Not to toot my own horn (ok maybe a little), but I totally nailed it. Some of the ingredients are similar to the Satuli Bowls found at the Satu’li Canteen at Walt Disney World’s Pandora – The World of Avatar, which made making this copycat super easy. Here’s what’s on them:
Grilled Pork Sausage
This is the only ingredient that can be tricky to find. The pork sausage they use at Ronto Roasters is long, but quite thin. As far as size goes, it almost reminds me of a pepperoni stick. I wasn’t able to find anything that exact size so I improvised. I was able to find a smoked sausage that was close to the right length but about 4 times the width (it was the Eckrich brand smoked sausage).
That being said, it made the Ronto Wrap HUGE. You can try eating the entire thing but it is much easier to eat if you cut it in half lengthwise (we actually even quartered it for the kids) before serving. You can also just use a bun-length hot dog (like the Costco-sized hot dogs) instead. It won’t stick out on the ends like the wraps at the Disney parks but it will still taste JUST as good. Promise.
Roasted Pork
Don’t be intimidated by the roasted pork in this recipe. You literally just season a pork roast, pork loin, or pork tenderloin and put it in the oven. You can even use thin-cut pork chops. It’s nothing fancy and you can really season it any way you would like. We seasoned ours with salt, dry ranch dressing powder, paprika, and garlic powder but any kind of dry rub or seasoning will work. After roasting, we sliced the pork really thin, probably thinner than they do at Ronto Roasters. It worked perfectly for our purposes.
Pork Cooking Time
When cooking the roast, roast for 15 minutes in the oven and then reduce oven heat to 350-degrees. Roast for another 30-45 minutes or until internal temperature reaches 145-degrees F (always use a meat thermometer to determine doneness). If you have a larger roast, plan on your roasting time for be 15-20 minutes per pound after the initial 15 minutes. So if you have a 3 pound roast it will be closer to 45-60 minutes. If you are roasting a pork loin or tenderloin, you will need less time since it is thinner. Check temperatures after 15 minutes and continue checking until the internal temp is 145-degrees F.
Pita Bread
For the pita bread, we used a store-bought flatbread-style pita (no pocket). The key here is finding soft, pillowy bread that is as fresh as possible. Make sure you serve it softened by putting it on the grill for a minute or by putting it in the microwave for 15-20 seconds.
Tangy Slaw
When I first had a Ronto wrap at Disneyland, the first thing I noticed was how similar both the slaw and the peppercorn sauce was to the slaw and sauce they use on the Satu’li bowls at the Satu’li Canteen at Animal Kingdom. Since I already had the recipes for these, I knew creating the Ronto wrap would be a cinch. Just a few minor adjustments and the recipes were dead-on. For the slaw, it is simply an oil and vinegar dressing tossed with matchstick carrots and green cabbage (make things easy on yourself and just get a bag of the slaw mix). It takes less 3 minutes to throw together but oh so good!
Creamy Peppercorn Sauce
The peppercorn sauce is tangy, creamy, peppery and I could eat it on just about anything. It is SO GOOD. This is the same sauce I use on the Satu’li Bowls recipe, minus the turmeric and more ground pepper. It is such a simple recipe, yet it is bursting with flavor.
Assembling a Ronto Wrap
Now for the fun part: putting it all together! Get your softened pita bread and place a few thin slices of the roasted pork down the middle. Put the smoked sausage over the pork and then add about ½ cup of the tangy slaw over the top. Spoon (our pour) on a generous amount of the peppercorn dressing and that’s it!
Ronto Wrap Variations
If you are wanting to cut carbs, you can use a tortilla, a low-carb tortilla, or you can even cut the pita out altogether and serve everything over an extra helping of the tangy slaw (which is delicious by the way! ALL the flavor without the carbs). You can also pile all of the ingredients (minus the pita) over a bed of fresh greens or chopped cabbage to make a delicious salad. So many possible variations here to accommodate gluten-free and allergy-free diets!
How to Make a Ronto Wrap
Ronto Wrap
Ingredients
- 6 grilled pork sausages or hot dogs
- 6 flatbread pitas (no pockets)
Peppercorn Sauce
- 1 cup mayonnaise
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground sumac (this can be difficult to find, if necessary it can be left out)
- kosher salt. (to taste)
- fresh ground black peppercorns, (to taste)
Pork Roast
- 2 pounds pork roast or loin
- 1 tablespoon olive oil
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Tangy Slaw
- 3 cups tricolor coleslaw mix
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or distilled white vinegar
- 1 teaspoon sugar (optional)
- kosher salt, to taste
- pepper, to taste
Instructions
Peppercorn Sauce
- Step 1: Combine all ingredients in a small bowl and whisk until smooth.
- Step 2: Cover and refrigerate for at least 1 hour or until ready to serve. The longer it rests, the better. Overnight is best.
Pork Roast
- Step 1: Preheat oven to 425 degrees F. Remove roast from the refrigerator and allow to come to room temperature, about 30 minutes. Pat pork dry and rub with olive oil.In a small bowl, combine ranch powder, garlic powder, salt, and paprika. Rub evenly over the roast.
- Step 2: Place roast in a glass baking dish or oven-safe ceramic Dutch oven. Bake for 15 minutes.Reduce oven heat to 350 degrees F. Bake for another 30 minutes, or until internal temperature reaches 145 degrees F.
- Step 3: Remove from the oven, wrap in foil, and allow to rest 15-20 minutes before slicing. Cut into thin slices immediately before serving.
Tangy Slaw
- Step 1: Place cabbage slaw in a medium bowl. In a small bowl whisk together oil, vinegar, sugar, salt, and pepper until well combined. Toss with cabbage slaw until slaw is well coated with dressing. Cover and refrigerate until ready to serve.
Assembly
- Step 1: Grill smoked sausages until completely cooked through and slightly charred on the outside, about 4-5 minutes.Soften the pita bread by warming it for a few seconds on a hot grill, or microwave for 10 seconds. Place about ½ cup of the sliced pork on each pita. Place the grilled smoked sausage over the middle and top with slaw and peppercorn sauce.
- Step 2: Place the grilled smoked sausage over the middle and top with slaw and peppercorn sauce.
Notes
- Start with the peppercorn sauce so the flavors have time to bloom while you are preparing the other ingredients. Ground sumac can be difficult to find. If necessary, it can be left out of the peppercorn dressing.
- When cooking the roast, always use a meat thermometer to determine doneness. If you have a larger roast, plan on your roasting time being an additional 15-20 minutes per pound after the initial 15 minutes. So if you have a 3-pound roast, the the cook time will be closer to 45-60 minutes. If you are roasting a pork loin or tenderloin, you will need less time since it is thinner. Check the temperature after 15 minutes and continue checking until the internal temp is 145 degrees F.
- If you keep the roast covered and wait to slice it until you’re ready to serve, that will help prevent the pork from drying out.
- You can make your own cabbage and carrot slaw mix to replace the store-bought tricolor mix by combining 2 ½ cups chopped cabbage and ½ cup matchstick carrots.
Interested in more Disney Recipes?
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This post originally appeared on Favorite Family Recipes.
