Go Back

Galaxy's Edge Ronto Wrap Copy Cat 2.0

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2 Wraps

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.