Ronto Wraps

Makes 6 Wraps

INGREDIENTS:

Pork

• Shaved Pork, 14 oz. package

• 1 T olive oil

• 3 cloves garlic, minced

• Salt & pepper to taste
  
  

Slaw

• ¼ cup rice wine vinegar

• 1 T soy sauce

• 1 T granulated sugar

• 1 tsp sriracha

• 2 T canola oil

• Salt & pepper to taste

• 1 cup red cabbage, shredded 

• 1 cup green cabbage, shredded 

• ⅔ cup carrots, shredded
  
  

Peppercorn Sauce

• 2 cups plain Greek yogurt

• 1 cup shredded cucumber 

• 2 Tbsp white wine vinegar 

• 2 cloves garlic, minced

• 1 tsp dill, chopped

• ½ tablespoon coarse salt

• ⅛ teaspoon peppercorns

Pita Bread

• 1 tablespoon canola oil

• 6 pita bread

Grilled Sausage

• 6 (4-ounce) smoked sausages

INSTRUCTIONS:

For Slaw

1. Combine rice wine vinegar, soy sauce, sugar, sriracha, canola oil,, salt, and pepper in a large mixing bowl. Add shredded carrots and cabbage and toss until combined. Refrigerate until ready to serve.

For Peppercorn Sauce

2. Combine all ingredients in a large mixing bowl. Refrigerate until ready to serve.

For Pita

3. Preheat the skillet or grill over medium heat. Brush skillet or grill rack with oil. Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.

For Pork 

4. Heat skillet over medium heat. Add olive oil. Saute minced garlic for one minute. Add shaved pork and season with salt and pepper. Stirring frequently, cook meat for 4-5 minutes or until thoroughly cooked. Keep warm until ready to serve.

For Grilled Sausages

5. Preheat the grill. Grill sausages for 5 to 7 minutes, turning once, until internal temperature reaches 160°F. Keep warm until ready to serve.

To Serve

6. Place ¼ cup cooked pork on each piece of naan. Place one grilled sausage on top. Top each wrap with ½ cup of Ronto Wrap Slaw and drizzle with Peppercorn Sauce.