Copycat Ronto Wraps -

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Shortcut Ideas

You can simplify this recipe by using store-bought sauce, dressing, and coleslaw mix, if you like. Ranch dressing, sriracha mayo, aioli, or any other zingy and/or creamy condiment could easily take the place of the peppercorn sauce, and you can toss the slaw with your favorite store-bought vinaigrette or coleslaw dressing.

Copycat Ronto Wraps

Prep Time5 mins

Cook Time16 mins

Total Time21 mins

Servings4 servings

Yield4 wraps

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 honey or 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)

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.
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.
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.

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Simple Tip!

Use leftover peppercorn sauce to dress coleslaw or green salads.