Copycat Ronto Wraps

They surpass the ones at Disneyland in quality.

Ingredients :

• 4 fully cooked links of smoked pork sausage, or around 1 pound of your favorite sausage

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:

• Green cabbage, shredded into 4 cups (from a 10-ounce bag or half a small cabbage)

• 1 large carrot, coarsely grated or julienned

• 4 flatbreads (pizza, naan, lavash, or wheat tortillas), either prepared or purchased

• 1/4 cup optional fresh leafy herbs like cilantro, parsley, or dill

STEPS :

     1. Cook the sausages : 

On the stovetop, warm up a medium-sized skillet or grill pan over low heat. The sausages should cook for around 6 minutes after being added. After six minutes, flip the sausages over and continue cooking. 

The sausages should be cooked for an additional 2 minutes on each side, or until they have some grill or browning marks and are thoroughly heated. Increase the heat to medium-high. Put the sausages in a plate and reserve.

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

To make the peppercorn sauce, combine the mayonnaise, vinegar, honey, salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl. 

Create the coleslaw dressing and the slaw dressing: Combine the salt, cumin, chili powder, olive oil, honey, and vinegar in a jam jar. Shake the dressing until everything is well-combined and the honey has dissolved. 

Combine the cabbage, carrots, and coleslaw dressing in a mixing dish. Toss to distribute the dressing among the vegetables.

     3. Assemble the wraps :

The flatbreads can be softened and made malleable by warming them briefly in the microwave or over low heat in a skillet.

Place a wrap on a dish and assemble. Put a few tablespoons of peppercorn sauce on top, add a sausage, and then heap on the coleslaw. Before serving, if preferred, garnish with fresh herbs. 

Storage advice: The sauce and vinaigrette will keep for up to a week in the refrigerator in tightly-lidded containers.