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Star Wars Galaxy’s Edge is an incredibly detailed land at Disneyland Park and Disney’s Hollywood Studios. You can live out your Star Wars dreams!!
One place I love to visit is Ronto Roasters. Here is how it is described on Disneyland’s official website:
As you wander the market, follow the intoxicating scent of grilled meat wafting through the air. Ronto Roasters is a favorite stop for crews prepping for their next mission.
Inside, spot the hanging podracer engine heating up a spit of meats. A pitmaster droid turns the mechanical spit, grilling a large side of ronto—a massive beast native to the planet Tatooine.
The biggest seller at Ronto Roasters, and all of Black Spire Outpost, is the Ronto Wrap. The menu blurb says “Roasted Pork, Grilled Pork Sausage, Peppercorn Sauce, tangy Slaw, wrapped in Pita.” Makes my mouth water just reading that!
If you aren’t at Galaxy’s Edge, but WISH YOU WERE THERE, make this delicious wrap at home! It is seriously easy to make and suuuuper yummy.
And what Batuuan meal would be complete without Blue Milk? Check out my recipe here!
Star Wars Galaxy’s Edge Ronto Wraps Recipe
Ashley Craft
Ronto Wraps just like you can buy in Star Wars Galaxy's Edge
When you step up to Ronto Roasters in Galaxy’s Edge, you’ll be met with a gigantic Pod Racing engine that is cooking the meats. Well, not really, but it sure does look like it! While these Ronto Wraps are made like the original recipe, you can also recreate the breakfast and vegan versions sold at Star Wars: Galaxy’s Edge. For a Ronto Morning Wrap, fill your pita with scrambled eggs, pork sausage, and cheese. And to make the Ronto-less Wrap, whip up some vegan sausage and top with kimchi and cucumbers.
Course Main Course
Servings 6 Servings
Ingredients
For Peppercorn Sauce
- 1 Medium English Cucumber Peeled and Grated
- 1 Teaspoon Salt
- 2 Cups Low-Fat Plain Greek Yogurt
- 1/2 Large Lemon Juiced
- 4 Cloves Garlic Peeled and Minced
- 1 Teaspoon Dried Dill Weed
- 1 Teaspoon Chopped Fresh Mint
- 2 Teaspoons Cracked Black Peppercorns
For Slaw
- 1 Cup Red Cabbage Thin Strips
- 1/2 Cup Carrots Sliced
- 1 Cup Green Cabbage Thin Strips
- 1/2 Cup Red Onion Sliced
- 3 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Olive Oil
- 1 Teaspoon Dried Basil
- 2 Teaspoons Granulated Sugar
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
For Wraps
- 6 2.5-ounce Pork Chops Thin-Cut
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 6 6" Long Pork Sausages
- 6 Pita Breads
Instructions
For Peppercorn Sauce
To make Peppercorn Sauce: In a medium bowl, add cucumber and sprinkle with salt. Let sit 10 minutes, then place in a cloth or paper towel and squeeze out all the liquid.
In a separate large bowl, add yogurt, lemon juice, garlic, dill, mint, and peppercorns. Whisk to combine. Add cucumber and mix thoroughly. Cover and refrigerate until ready to use.
For Slaw
To make Slaw: In a medium bowl, mix together red cabbage, carrots, green cabbage, and onion. In a separate small bowl, mix together remaining ingredients. Pour over vegetables and stir. Cover and refrigerate until ready to use.
For Wraps
Preheat grill or grill pan to medium heat. Season pork chops with salt and pepper and grill 4 minutes on each side.
Remove chops to a cutting board. Cook sausages on grill over medium heat until cooked through and hot, about 8 minutes.
Remove sausages to cutting board. Grill pita bread over medium heat until toasty, about 2 minutes.
Place 1 pork chop, 1 sausage, and one-sixth slaw on pita bread and top with one-sixth peppercorn sauce. Fold into a taco. Repeat with remaining ingredients and serve immediately.
Video
Keyword Star Wars
| Servings | Wraps |
Ingredients
Slaw
- 1 Cup Red Cabbage
- 1/2 Cup Carrots
- 1 Cup Cabbage
- 1/2 Cup Red Onion
- 3 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon olive oil
- 1 Teaspoon Dried Basil Flakes
- 2 Teaspoons Sugar
- To Taste Salt and Pepper
Peppercorn Sauce
- 2 Cups Greek Yogurt (plain)
- 1 Whole English Cucumber
- 1/2 Squeezed Lemon
- 4 Cloves Minced Garlic
- 1 Teaspon Dill Weed
- 1 Teaspoon Fresh Mint
- 2 Teaspoons Cracked Peppercorns
Others
- 6 Long Pork Sausages
- 6 Thin Cut Pork Chops
- 6 Pita Breads
Ingredients Slaw
Peppercorn Sauce
Others
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Instructions
Hours before, or preferably the day before, prep your Peppercorn Sauce and Slaw.
For the Slaw, slice the Red Onion, Cabbage, Carrots, and Red Cabbage into thin strips. Stir those all together in a bowl. In a separate bowl, mix together the remaining ingredients. Pour over the strips and stir. Cover and refrigerate until ready to use.
For the Peppercorn Sauce, peel your cucumber and grate it into a bowl. Add a Teaspoon of salt and let sit for 10 minutes (to allow the liquid to leech out). While you are waiting, put the Greek yogurt in a separate bowl and add the remaining ingredients. Add the peppercorn, dill, and mint to taste. After the 10 minutes, place the cucumber pieces in a cloth and squeeze out all the liquid. Add to the yogurt -- mix, cover, and chill until ready to use.
Shortly before you are ready to eat, fire up the grill! Or use a grill pan on the stove if you like.
Take your pork chops and use a meat tenderizer (AKA Kitchen Hammer) to get the pork nice and thin. Season with salt and pepper and place on the grill.
My sausages were already precooked (as many are), so they don't take long. Just put them on the grill to heat up and get those pretty grill marks.
Also grill your pita breads to get them nice and toasty!
Put all the ingredients together now -- Pita, then Pork Pieces (I cut mine in half and placed them in the middle of the pita), Sausage, Slaw, and top with Peppercorn Sauce.
This is SOOO YUMMY and I can't wait to make it again! The Batuuan specialty is going to be a staple in our home
Recipe Notes
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