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Ronto Wrap

Ingredients:

Sauce:

1 medium cucumber

1 tsp salt

2 cups plain Greek yogurt

1 Tbsp lemon juice

3 tsp minced garlic

1 tsp dill

2 tsp black pepper

1 tsp fresh mint

 

Slaw:

1 bag coleslaw mix

½ cup sliced red onion

3 Tbsp apple cider vinegar

1 tsp Dijon mustard

1 Tbsp olive oil

1 tsp basil

2 tsp sugar

¼ tsp salt

¼ tsp pepper

 

Wrap:

8 Italian sausages

8 pita breads

Utensils:

Measuring cups and spoons

Cutting board

Knife

Cheese Grater

Mixing Bowls

Tongs

Recipe Instructions


Kitchen Safety Tips:

Use a cutting glove while using the knife and the cheese grater.

Make sure to notify anyone in your home that you will be using the stove/grill.

Step 1: Prep

Prep your cutting station with a damp cloth and cutting board.

With a knife, slice red onion. Mince Garlic. Finely chop fresh mint.

With the cheese grater, grate cucumber.

Step 2: Sauce

Measure and combine all sauce ingredients into a mixing bowl. Stir to combine.

Place in refrigerator until ready to use.

Step 3: Slaw

Measure and combine all slaw ingredients into a mixing bowl. Use tongs to mix.

Place in refrigerator until ready to use.

Step 4: Grill

Use a frying pan on the stove, or a grill outside to cook the sausages.

Internal Temps:

Chicken sausage=165°

Pork Sausage=145°

Warm pitas on the stove or grill.

Step 5: Assemble

Take your warm pita and spread the sauce onto it.

Place sausage on top.

Use tongs to top with slaw.

Step 6: Enjoy

Enjoy!

If saving for later, keep all ingredients separate. Store in an airtight container in the refrigerator for up to 4 days. Once ready to eat, rewarm pita and sausage and assemble.