Star Wars: Galaxy’s Edge might be home to everything Star Wars, but it also has some of the WILDEST snacks (Worrt eggs, Dagobah slugs, Blue Bantha milk, oh my!).
Although we might skip the Blue and Green Milk when we visit, we can’t get enough of those ridiculously good Ronto Wraps. So, on top of the Fried Endorian Tip-Yip you’re probably making at home, now you can have a galactic feast with a recipe for our FAVORITE food in all of Galaxy’s Edge!
We have one of the most EXACT Ronto Wrap recipes out there thanks to our reader Mark L. Using his obvious Jedi mind skills, he was able to create an at-home version with ingredients based off the park’s description. So, we’re going to step back and let the master teach you guys this one!! 😉 Take it away, Mark!
I thought I’d share my own recipe for Ronto Wraps. I believe it is the most authentic recipe to date. For the sake of authenticity, I’ve attempted to explain my logic as to why you should get the items that I have specified.
I’m sure that you probably know what Ronto Wraps are, but in case there are some of you reading this who don’t know, I offer the following information: Ronto Wraps are a signature counter-service food item at Ronto Roasters in Batuu’s Black Spire Outpost in Disneyland and Hollywood Studios.
According to the Ronto Roasters’ menu, the Ronto Wrap is “Roasted Pork, Grilled Pork Sausage, Peppercorn Sauce, and Tangy Slaw, Wrapped in Pita.” That doesn’t sound too difficult to me, but others who have offered their home-made recipe have substituted one or more ingredients each. Each submission makes the caveat that it’s their “interpretation” or “adaptation” of the Ronto Wrap, but it seems more to me that nobody has tried to create the authentic recipe. After all, if it tastes good, then it’s still a good recipe, right? Well, perhaps, but that doesn’t mean that you can really call it a “Ronto Wrap.”
I did some research, beginning by ordering, inspecting, documenting, and tasting wraps from each edge of the galaxy (each side of the country ;D ). I can tell you that it is a very flavorful and hearty meal! I love them!
The primary recipe items are provided for the more ambitious cooks where everything is made from scratch. Alternate items for the recipe are geared more towards the family that needs to put things together a bit quicker, using mostly prepared items. I think, either way, the meal will taste and look pretty authentic. So, feel free to mix primary and alternate ingredients where appropriate. Regardless, my recipe will not have you making your own pita bread.
It took some thought to figure out what cut of ‘Roasted Pork’ the Disney Parks used in their actual Ronto Wraps. While I took into account the venue’s theming, I ultimately made an educated guess based on the shape, color, texture, and flavor of the pork of the Ronto Wraps that I purchased.
At the center of Ronto Roasters is a podracing engine, hanging from the ceiling, the heat of which slowly roasts large animals (the largest of which are Rontos—hence the name) on a rotisserie. The rotisserie is untiringly cranked (but not without attitude) by an 8D-series Smelter Droid. I don’t have one of those, and I bet you don’t either.
From this experience, I thought, “what pork cut is usually roasted on a rotisserie?” Pork loin (or loin roast) and pork tenderloin are the most obvious choices. These are the most tender and lean pork cuts that come from the area between the shoulder and the back legs.
But, of these cuts, only the pork loin provides slices that are the size, shape, and color of the official Ronto Wraps. That is why I chose this cut as primary. A typical loin roast will weigh about 2 to 2-1/2 pounds before cooking.
Besides the theming, though, a rotisserie is known for cooking meats in their own juices. The process affects the flavor and texture of the meat, so I think that’s important.
When making Ronto Wraps, I roast the pork loins on Ron Popeil’s famous Showtime Rotisserie (remember the “set it, and forget it!” infomercials??). So, I guess you could call my recipe “‘Ronco’ Wraps.”
I don’t think it’s important to use this specific brand of rotisserie. But, to keep this recipe as authentic as possible, I do think that you should roast your pork loins on a rotisserie of some kind. If you cannot find pork loin when you’re shopping, a couple of pork tenderloins make a great alternative. Typically, they are only about a pound each before cooking. The flavor and color of this cut is very similar to the roast (and it’s also more tender — hence the name). You’ll need more slices of meat per wrap, though, because this cut is quite a bit smaller in diameter.
Whatever cut you use, you’ll want to put a traditional rub on your pork – nothing too powerful or sweet. You can find many rub or marinade recipes on the Internet. I even found a couple for the Ronco Rotisserie.
If you plan to use a marinade, let the pork soak in it overnight. Remember that you must cook pork to an internal temperature of 145°F, confirmed by a meat thermometer. There should be no pink coloration remaining (it’s not ham). When it’s completely cooked, cut your roasted pork into about 1/8 inch slices.
If you don’t want to spend the time to make your own pork, there are a few companies that sell pre-marinated, pre-cooked, and pre-sliced pork loin products. Look for Smithfield, Saddlers, your grocery store’s own brand, or something similar, but make sure they have traditional or home-style seasoning. Remember, you don’t want something that is too sweet or too powerful in flavor!
Grilled Pork Sausage
When you are at Ronto Roasters, you can see the sausage hanging in a room away from the counter from the pod engine. I’m told, however, that you never want to see the sausage being made. For this and other reasons, I don’t make sausage (and my recipe will not have you making sausage either).
Instead, you’ll want to buy a pre-made grilled pork sausage. The signature Ronto Wrap has a slender sausage that extends beyond the edge of the pita, so we’re trying to go for the same appearance! We need a pork sausage that allows the pita to be folded appropriately and hangs off about 1 to 2 inches beyond the edge of the pita.
A typical pocket pita is about 8 inches. This means we are looking for a link sausage about 9 to 10 inches before cooking. It should have a diameter of about 3/4 to 1 inch. For that reason, I recommend Royal brand Baby Link Smoked Pork Sausage. You’re looking for the maroon packages with 5 links per 12 ounces (or about 2.4 ounces per link).
If you feel that your appetite is bigger, Royal also makes a 16 ounce, blue-labeled package with 3 links (or 5 – 1/3 ounces per link). The ingredients are the same, so either choice should taste the same. I have only used the smaller links though. Regardless of your choice, be sure to follow the cooking directions on the package.
I roasted mine in a toaster oven (in the supplied pan “set to Roast”) until they reached an internal temperature of about 140°F. Then, I placed them on a charcoal barbecue grill, until they fully reached a 145°F internal temperature to give them those familiar grill marks as well as a true grilled flavor.
Alternatively, you can use a barbecue grill alone to cook these sausage. Just be careful not to burn them! Once they start cooking, it doesn’t take very long at all.
Note: There are other brands of baby link pork sausage of the same size and quality as are offered by Royal. Use the Internet images to guide your shopping trip, and read the packages carefully.
Prior to designing this recipe, I’d never heard of peppercorn sauce, so I didn’t know what it was. I had to do some Internet sleuthing to figure it out. There are so many different recipes for peppercorn sauce already, but I couldn’t find anything similar to the kind used on the real Ronto Wraps.
The original sauce in Galaxy’s Edge is very white in color, but most recipes for peppercorn sauce yield a brownish color sauce. I struggled with this part until I discovered an Internet photo from a media event for Galaxy’s Edge which had a very different description of the Ronto Wrap. The placard in this photograph said, “Grilled Sausage, Roasted Pork, Crispy Slaw, [and] Clutch Sauce, Wrapped in Pita Bread.”
Because I live in Alabama, I am definitely familiar with clutch sauce. In Alabama, at least, “clutch sauce” is a white barbecue sauce (typically with ground peppercorns) that is traditionally used on barbecued poultry. It is more universally known as Alabama White Sauce, White Sauce, or White Barbecue Sauce. I felt like I was finally getting somewhere!
I chose Big Bob Gibson’s White Sauce for my recipe since it has the right color and consistency. Food Network hosts a recipe that is said to be “Courtesy of Big Bob Gibson Bar-B-Q” in Decatur, Alabama. I don’t think you can get closer To Big Bob Gibson’s flavor, texture, and color than with their own recipe.
As a bonus, it is actually a very easy recipe to follow, and you probably already have most (if not all) of the ingredients on hand.
When I made it, I did grind fresh peppercorns to use in the recipe rather than using the ground black pepper that the recipe calls for. This was just so that I could, in good conscience, call it a “peppercorn sauce” — like the menu item.
I took a sample of this sauce with me to Disney World and compared it with the authentic sauce Ronto Roasters in Galaxy’s Edge. When I ordered my wrap, I asked for a small container of extra peppercorn sauce. The server said I was one of the few people who knew to ask for extra sauce and that the sauce is really the heart of the wrap’s flavor.
If the sauce truly is the heart of the wrap’s flavor, then the sauce in my recipe needed to be perfect! And, I actually think I nailed it! My wife agreed, so that’s even more important.
I later learned that Big Bob Gibson sells their signature White Sauce in bottles at many grocery stores near me. I tried this bottled version of their sauce, but I think it is a lot more tangy or “tart” than the Food Network recipe sauce. So, I do recommend that you make your own at-home version to match the original better!
Click here for the Bob Gibson’s White Sauce Recipe!
This item was originally called “Crispy Slaw” on the media day placard. The peppercorn sauce on Ronto Wraps is simply added to the wrap over the slaw. This means that the slaw itself shouldn’t be considered as “tangy” all by itself. It gets its tanginess from the peppercorn sauce—pure and simple. For this reason, I return to that Media Day placard—“Crispy Slaw.”
I interpret “crispy” as crunchy or dry (as in having no sauce mixed in to make it soggy or tangy). From my own experiences, as well as from the countless in-park photographs sprinkling the Internet, the slaw is very simply made of two ingredients: green cabbage and carrots.
So now, the only real decision is whether you wish to buy pre-made slaw mix (I’m talking about just bagged vegetables) or make your own. Either way, you’re looking for grated green cabbage and carrots.
Dole makes this easy, as they make exactly this in a ready-made bag of dry cabbage. Your grocery store may even sell their own brand. Since Disney already has a partnership with Dole, I think it is very reasonable to suggest that Disney may actually use their brand of slaw mix anyway. To find this, search for “Dole Classic Coleslaw,” which is listed as “mild” and “crunchy.”
You’re looking for a typical store bought package of pita bread that’s about 8 inches in diameter. A typical bag provides about 4 pitas per package. Make sure to get enough for one per Ronto Wrap. I wrap my pitas each in a moistened paper towel and place them individually in the microwave for a few moments. This helps them fold around the other ingredients without breaking or tearing.
For presentation purposes, I place the side with the most grill marks down as I stack the ingredients. First, I put down the slice (or slices) of Roasted Pork, followed by a single Grilled Pork Sausage. And, then all of this is topped by a generous amount of the slaw mix and enough peppercorn sauce to ensure that everything gets an ample coating.
I think you’ll agree that this is the most authentic recipe that you find (until Disney decides to share theirs with all of us, of course) Enjoy!!
Thank you so much, Mark!! WOW, you put some love into working out that recipe! We cannot WAIT to try this at home ourselves!
Check out all our other Disney recipes from the parks here!
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Will you be making this authentic Ronto Wrap recipe soon? Let us know in the comments below!
Michael Luch says
STOP BAD-MOUTHING BLUE MILK!!! Just because you’re not into it for some strange reason doesn’t mean you have to keep taking a stab at it every chance you get. You push the same opinions over and over and your meant to be impartial. As a real Star Wars fan it was great to be able to embrace something so iconic in real life and I’m so tired of it, it makes me cringe. Please please stop.
Stephany R Valencia says
LOVED the recipe!
Hi. The link for the clutch sauce doesn’t work?
Mark Langenkamp says
To Stephany R Valencia, I’m so glad you tried it! I love it too! Thanks for the vote of confidence!
To april, do you mean the Food Network link? It’s working for me. Maybe it’s a browser setting. Try cutting and pasting this into your browser: https://www.foodnetwork.com/recipes/paula-deen/big-bobs-gibsons-white-sauce-recipe-1915328. I’d love to hear what you think when you try the recipe.
All the best!
I disagree with the idea of using a pork loin or tenderloin on a rotisserie. It is such a lean cut of meat that it will dry out very quickly. They’re probably using a pork shoulder or possibly a pork butt. Both of them roast very nicely and slice easily.
DFB Sarah says
Shahrukh Sayyad says
I Think My Cousin Would Love The Authentic Ronto Wrap. I Should Visit The Disney Land With Him. Hey, Not Just For Having The Ronto Wrap. Also, I Want Travel The Whole Disney Land.
Thank You For This…
Michael Mack says
Amazing starting point for Ronto Wraps! Especially the peppercorn sauce (use a ton of pepper)! After reading your blog and actively tasting one at Galaxy’s Edge last weekend, the slaw definitely has a vinegar sauce on it. Sweet heat. Apple cider vinegar, sugar, red pepper flakes, simmered, cooled down, and strained…then poured over the slaw. As far as the pork loin, I cooked it sous vide at 142 degrees for 3 hours, chilled it overnight, sliced thinly, and quickly grilled with the sausage and pita. That delivered a very tender product very close to the original. Again, thank you for such a great launching point!
Finally got to try this recipe and it was so good! I did the homemade sauce and that was the best suggestion. Loved it.
Just made this for supper and it was a hit. I think I could put that white sauce on anything. Delicious. I did use Ashley Craft’s recipe for the slaw. I only had Jimmy Dean breakfast sausage at my store, still good. And I used pan-fried wafer-thin cut pork chops.
I had the original at DW and was going to try to replicate it. Thank you for doing it for me. I will be making this for the hubby and friends.
Marc Gebeloff says
Love this recipe and reading it makes clear the level of star wars love my son and I share isn’t unique! Great stuff and may the force be with you always