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Two grilled sausage wraps topped with shredded vegetables and white sauce are on a plate. A small container of white sauce and a gold spoon are placed next to the wraps. A red beverage can is also visible in the upper right corner of the image.

Ronto Wrap

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!
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Disney, Star Wars
Ingredients Method Notes

Ingredients
  

  • 6 grilled pork sausages or hot dogs
  • 6 flatbread pitas (no pockets)
Peppercorn Sauce
  • 1  cup mayonnaise
  • ¼ cup water
  • ¼ cup fresh lemon juice
  • ¼ teaspoon ground cardamom
  • ⅛ 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
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ 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

Method
 

Peppercorn Sauce
  1. Step 1: Combine all ingredients in a small bowl and whisk until smooth.
    A transparent bowl contains a mixture of mayonnaise, spices, and lemon juice being prepared. Next to the bowl is a container of black pepper and a metal whisk, indicating the ingredients being used for the recipe.
  2. 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
  1. 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.
    A piece of seasoned raw pork roast sits on a wire rack over a baking sheet. The meat is coated with a mix of spices, including visible flecks of herbs and coarse salt.
  2. 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.
    A cooked, seasoned pork roast sits on a metal rack. The roast has a crispy, golden-brown crust, suggesting it was roasted or grilled to perfection. The metal rack is placed on what appears to be a baking sheet.
  3. 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.
    Sliced, cooked pork lies arranged on a white surface. The meat appears tender with a light brown crust on the edges, hinting at its roasted preparation. Juices are visible around some slices, indicating its succulent texture.
Tangy Slaw
  1. 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.
    A white bowl filled with coleslaw containing shredded green cabbage, purple cabbage, and carrots. A small spoon rests in the coleslaw, and a portion of a glass bowl with a clear dressing is visible beside it. The background is white.
Assembly
  1. 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.
    Two grilled sausages with char marks are placed inside flatbread wraps, each topped with slices of roast meat. The wraps are positioned side by side on a white surface, and the meat looks well-cooked with a slightly browned texture.
  2. Step 2: Place the grilled smoked sausage over the middle and top with slaw and peppercorn sauce.
    Two soft shell tacos filled with shredded pork, a vibrant mix of cabbage slaw, thinly sliced carrots, and drizzled with a creamy white sauce. The tacos are placed side by side on a metal taco holder against a light background.

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.