These Copycat Ronto Wraps Bring Disneyland Home to You (2024)

• 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

• 2 teaspoons ground black pepper

• 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):

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• 2 tablespoons honeyor 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)

1. Cook the sausages:

   Heat a grill pan or medium-sized skillet on the stove over medium-low heat. Add the sausages and let them cook for about 6 minutes. Turn the sausages over, and cook for another 6 minutes.

   Turn the heat up to medium-high and cook the sausages for about 2 minutes more per side, or until they have some browning/grill marks and are heated all the way through. Transfer the sausages to a dish and set aside.
   

   

   

   

   

   

2. While the sausages are cooking, make the peppercorn sauce, dressing, and coleslaw:

   Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne.

   Make the slaw dressing and dress the coleslaw: In a jam jar, combine the vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey is dissolved in the dressing and everything is evenly combined.

   In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss to evenly coat the vegetables in the dressing.
   

   

   

   

   

   

   

   

3. Assemble the wraps:

   If you like, you can warm the flatbreads in the microwave for a few seconds, or in a skillet on the stove until soft and pliable.

   To assemble, place a wrap on a plate. Spread on a couple tablespoons of peppercorn sauce, place a sausage on top of the sauce, then pile on the coleslaw. Top with fresh herbs if you like, and serve right away.

   Storage note: The sauce and vinaigrette will keep, refrigerated, in tightly lidded containers, for up to 1 week.

   Love the recipe? Leave us stars and a comment below!

   Simple Tip!

   Use leftover peppercorn sauce to dress coleslaw or green salads.
   

   

   

   

   

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.