Craving a taste of Galaxy’s Edge? These homemade Ronto Wraps are the perfect solution! With juicy sausages, creamy peppercorn sauce, and a tangy slaw, this wrap is a flavor-packed homage to a beloved favorite. Perfect for a weekend treat or a fun, out-of-this-world meal any day.
After my first bite of a Ronto Wrap at Galaxy’s Edge, I knew I had to recreate it at home. The juicy sausage paired with a zesty, creamy sauce and crunchy slaw was too good not to have again! This recipe has all the flavors you love, with a few tweaks to make it easy to enjoy from your own kitchen.
Why You’ll Love These Copycat Ronto Wraps
- Flavor Explosion: Creamy, peppery sauce meets bright, crunchy slaw and smoky sausage.
- Perfect for a Quick Meal: Easy to prep and assemble, these wraps are great for busy days.
- Versatile and Customizable: Swap out sausage types or experiment with different herbs in the slaw.
Ingredients:
- Peppercorn Sauce (Makes ~1 cup):
- 180g (¾ cup) mayonnaise
- 60ml (¼ cup) apple cider vinegar
- 1 tbsp honey or agave nectar
- 2 tsp ground black pepper
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper
- Slaw Dressing (Makes ~½ cup):
- 60ml (¼ cup) apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp honey or agave nectar
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp 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 flatbreads (pita, naan, lavash, or flour tortillas)
- ¼ cup fresh leafy herbs such as dill, parsley, or cilantro (optional)
Directions:
- Cook the Sausages:
- Preheat a grill pan or skillet on medium-low heat.
- Place sausages in the pan, cooking for about 6 minutes per side until they have a nice brown color and are heated through.
- Increase heat to medium-high for 2 more minutes per side, or until grill marks form. Transfer to a dish and set aside.
- Prepare the Peppercorn Sauce and Slaw:
- Peppercorn Sauce: In a small bowl, whisk together mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne. Set aside.
- Slaw Dressing: Combine vinegar, olive oil, honey, cumin, chili powder, and salt in a jar. Shake until fully blended.
- Coleslaw: Toss the shredded cabbage and carrots in the slaw dressing until evenly coated.
- Assemble the Wraps:
- Warm each flatbread briefly in the microwave or a skillet until soft and pliable.
- Spread 2 tablespoons of peppercorn sauce over each flatbread. Place a sausage on top, then pile on the coleslaw.
- Top with fresh herbs, if desired, and serve immediately.
Notes:
- Peppercorn Sauce Uses: This sauce also makes a great salad dressing or coleslaw dressing.
- Ingredient Swaps: Experiment with different flatbreads or add your favorite toppings like pickled onions for extra flavor.
