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Copycat Ronto Wraps
Copycat Ronto Wraps
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Prep Time:
5 minutes
Cook Time:
16 minutes
Total Time:
21 minutes
Tangy coleslaw, smoked pork sausages, creamy peppercorn sauce in flatbread. A delicious weeknight or grilling option, inspired by Disneyland's Ronto Wraps.
Ingredients:
  • 4 fully cooked smoked pork sausage links, or your favorite sausage (about 1 pound)
  • Peppercorn Sauce (makes about 1 cup):
  • 3/4 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey or agave nectar
  • 2 teaspoons ground black pepper (I prefer a coarse grind)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • Slaw Dressing (makes about 1/2 cup):
  • 2 tablespoons honey or agave nectar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • For Assembly:
  • 4 cups shredded green cabbage (from half a small cabbage or one 10-ounce bag)
  • 1 large carrot, coarsely grated or julienned
  • 4 store-bought or homemade flatbreads (pita, naan, lavash, or flour tortillas)
  • 1/4 cup fresh leafy herbs such as dill, parsley, or cilantro (optional)
Instructions:
  • To cook the sausages, start by heating a grill pan or skillet on medium-low heat. Cook the sausages for 6 minutes, then flip and cook for another 6 minutes. Increase the heat to medium-high and cook each side for 2 more minutes until they have grill marks and are cooked through. Transfer to a dish and set aside.
  • Prepare the peppercorn sauce by whisking together mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne in a small bowl. Then, make the slaw dressing by combining vinegar, olive oil, honey, cumin, chili powder, and salt in a jam jar. Shake until everything is evenly combined. In a mixing bowl, toss cabbage, carrots, and the coleslaw dressing to coat the vegetables evenly.
  • Prepare wraps: Optionally warm the flatbreads briefly in the microwave or on the stove until soft. Place a flatbread on a plate and spread a couple of tablespoons of peppercorn sauce. Add a sausage on top, followed by coleslaw. Optionally garnish with fresh herbs. Serve immediately. Store the sauce and vinaigrette in airtight containers in the refrigerator for up to 1 week. If you enjoyed the recipe, please leave a rating and comment!

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