Copycat Ronto Wraps from Batuu | Star Wars Inspired Recipes

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copycat ronto roasters wrap

Hungry, Are You?

It’s officially Star Wars Week here on the blog – we’re exploring the flavors from across the Galaxy, trying everything from Grogu’s soup to Sarlacc Pit Dip along the way.

The next stop on our journey? Galaxy’s Edge – Batuu, in fact – to taste test some of the best wraps in the universe.

millennium falcon

Welcome to Galaxy’s Edge

Batuu is actually a very real place that you can visit in real life—and you don’t even need to hop on a spaceship to get there! Located in Hollywood Studios at Disney World in Florida, Batuu is not only the resting place for the Millennium Falcon, but also a spot where fans can roleplay as their favorite characters for a truly out-of-this-world (or should I say, off-of-the-planet?) immersive experience.

One of the many different restaurants found in Galaxy’s Edge is Ronto Roasters, where you can find an assortment of meats that have been smoked in the fumes of an old pod racer.

ronto roasters breakfast wrap

I’ve actually tried a Ronto Breakfast Wrap in person on Batuu and can attest this is quite a delicious grab-and-go meal. Their main lunch and dinner courses include a regular Ronto Wrap and Kyryll Pork Rinds (I’ll definitely try those next time!).

Unfortunately, I can’t live out my dreams of being a Jedi every day, so I’ll have to settle for recreating one of the most famous foods in Batuu in the comfort of my home on Earth.

copycat recipe for ronto roasters

Here’s What You Need

  • Pork shoulder: Adds heartiness and richness to the wrap with its tender, flavorful meat.
  • Olive oil: Used to coat the pork, ensuring it stays moist during smoking.
  • Salt: Balances and intensifies the natural flavors of the pork.
  • Pepper: Adds a mild heat that complements the pork’s richness.
  • Paprika: Gives the pork a subtle smokiness and a touch of color.
  • Apple cider vinegar: Adds a tangy kick to the slaw, balancing the sweetness and heat.
  • Red chili paste or sambal oelek: Injects a vibrant heat into the slaw for a spicy kick.
  • Coconut palm sugar: Brings a mild sweetness that contrasts nicely with the vinegar and chili.
  • Garlic powder: Provides a robust flavor foundation to the slaw.
  • Parsley: Freshens up the slaw with a burst of green, herbal notes.
  • Cole slaw mix: Crunchy and refreshing, it adds texture and lightness to the wrap.
  • Mayonnaise: Creates a creamy base for the peppercorn sauce.
  • Cracked peppercorns: Infuses the sauce with a spicy, piquant flavor.
  • Lime: Brightens the sauce with a splash of citrus.
  • Sumac: Offers a tangy lemony flavor that adds depth to the sauce.
  • Coriander: Provides a warm, nutty layer to the overall flavor profile of the sauce.
  • Chili flakes: Optional for those who enjoy an extra spicy kick in their sauce.
  • Smoked sausages or hot dogs: Adds smoky, savory notes to each bite of the wrap.
  • Chalupa tortilla wraps or naan flatbread: Holds all the ingredients together; choose based on your texture preference.
ronto wrap recipe

Let’s Cook

First up, Hungry People, we’re going to get that pork shoulder ready for the smoker. Prep your smoker and heat it up to 275°F. While it’s warming, let’s give that pork some flavor. Rub that pork shoulder generously with olive oil, salt, pepper, and a good dusting of paprika. This isn’t just about flavor—it’s about creating a crust that will hold up to the smoke and keep all the juices locked in.

Once your smoker is ready, place the pork on a rack or baking sheet with a rack. Toss in some wood chips for that extra smoky flavor—I like to use applewood for a hint of sweetness. Now, let it smoke for about 2-3 hours, or until that pork reaches an internal temperature of 160°F. Trust me, the patience will pay off.

After it’s smoked to perfection, let it rest at room temperature for about 30 minutes. This lets the juices redistribute, making sure every slice is as juicy as it can be. Then, slice it thin, about 1/8th inch thick, to get ready for those wraps.

Creating the Slaw

While your pork is resting, let’s whip up that slaw. In a large bowl, whisk together apple cider vinegar, chili paste, coconut palm sugar, and garlic powder. Toss in the cole slaw mix and some finely chopped parsley for a fresh kick. This slaw isn’t just a side—it’s the crunchy, tangy contrast to our rich pork. Give it a good mix and then pop it in the fridge to chill until we’re ready to assemble.

Mixing the Peppercorn Sauce

No Ronto wrap is complete without a zingy sauce. In a small bowl, whisk together mayonnaise, cracked peppercorns, fresh lime juice, sumac, coriander, and a pinch of salt. If you’re brave like a Jedi, add some chili flakes to taste. Chill this sauce too; it’s going to tie all our flavors together.

Assembly Time

Now, let’s get everything together. Toast your chalupa wraps or naan flatbreads until they’re nice and pliable—about 2-3 minutes should do it. This makes them easier to fold without breaking, because nobody likes a wrap that falls apart mid-bite.

Heat your smoked sausages or hot dogs on the grill or back in the smoker for about 10 minutes, just to get them nicely heated through and a bit crispy.

Spread a spoonful of that peppercorn sauce on the wrap, lay down a slice of pork, add a sausage, and top it with a heap of that chilled slaw. Fold it in half and you’ve got yourself a wrap worthy of a trip to Batuu.

star wars ronto wraps

Galactic Cooking Tips

  • Perfecting the Smoked Pork: When smoking pork shoulder, maintaining a consistent temperature in your smoker is key. If the temperature fluctuates too much, the meat can dry out or cook unevenly. Always use a meat thermometer to check that the internal temperature reaches 160°F for perfect doneness.
  • Balancing the Slaw’s Flavor: The slaw should have a good balance of sweet, tangy, and spicy. After mixing your slaw, taste it and adjust any of the seasonings to your liking. If it’s too tangy, add a little more sugar. If it’s too mild, a bit more chili paste can kick it up a notch.
  • Sauce Consistency: The peppercorn sauce should be creamy but not overly thick. If it’s too thick, a little extra lime juice or a splash of water can help thin it out. The sauce should be easy to spread but still hold its own on the wrap without dripping off.
  • Wrapping Technique: When assembling your wraps, don’t overload them; this can make them difficult to fold and eat. Spread a thin layer of sauce, then layer the meats and slaw for a balanced bite. Toasting the wraps makes them pliable and easier to handle, preventing them from tearing when you fold them.
ronto wraps batuu

So there you have it, Hungry People—your very own copycat Ronto wrap straight from the bustling markets of Batuu at Galaxy’s Edge. Whether you’re a die-hard Star Wars fan or just in the mood for something deliciously different, this wrap is sure to satisfy. It’s packed with flavors that are as bold as they are unique, making every bite a little adventure of its own. Next time you’re craving a taste of the galaxy far, far away, remember that you don’t need a starship to get there—just your kitchen and a bit of creativity.

Enjoy your homemade Ronto wraps, and may the flavors be with you!

Copycat Ronto Wraps from Batuu, Galaxy’s Edge | Star Wars Inspired Recipes

The Starving Chef
Recreate the iconic Ronto Wrap from Galaxy's Edge with this flavorful, smoky pork and tangy slaw wrapped in a soft flatbread.
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Fictional Feasts
Cuisine Star Wars, Wraps
Servings 8





  • cup apple cider vinegar
  • 2 tablespoons red chili paste or sambal oelek
  • 2 tablespoons coconut palm sugar
  • ½ tablespoon garlic powder
  • 2 tablespoons parsley finely chopped
  • 4 cups bagged cole slaw mix or shredded cabbage mixed with carrots and radicchio


  • 1 cup mayonnaise
  • 1 tablespoon fresh cracked peppercorns or can sub 2 teaspoons black pepper
  • 1 lime juiced
  • 1 teaspoon salt
  • 1 teaspoon sumac
  • 1 teaspoon coriander
  • 1 teaspoon chili flakes optional, to taste


  • 8 smoked sausages (smokies) or hot dogs
  • 8 chulupa tortilla wraps or naan flatbread



  • Prep the smoker and preheat to 275°F. While the smoker is heating up, bring the pork shoulder to room temperature. Rub generously on all sides with olive oil, salt, pepper, and paprika.
  • Place the pork on a rack or baking sheet with a rack. Add to the smoker and add wood chips as needed (I used applewood chips). Smoke for 2-3 hours, or until the internal temperature of the pork shoulder reaches 160°F.
  • Remove from the smoker and let rest at room temperature for 30 minutes before slicing. Slice into thin, 1/8th inch thick pieces.


  • In a large bowl whisk together the apple cider vinegar, chili paste, coconut palm sugar and garlic powder. Add the shredded cabbage mixture and parsley. Toss to coat in the sauce, then chill until ready to assemble.


  • In a small bowl, whisk together mayonnaise, cracked peppercorns, lime juice, sumac, chili flakes, coriander, and salt to taste. Chill until ready to assemble.


  • Toast the chalupa wraps until pliable, about 2-3 minutes. Heat the smoked sausages on the grill or in the smoker for 10 minutes.
  • Spread the peppercorn sauce onto the wrap, then top the wraps with a slice of pork, a sausage, and then the slaw. Fold in half to serve. Enjoy!
Keyword cabbage, cole slaw, hot dogs, lunch, pork, sausage, smoked
Tried this recipe?Let us know how it was!

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