Ronto Roasters is a popular quick service restaraunt located in Batuu, the immersive Star Wars section of Hollywood Studios. The breakfast wrap is one of my favorites, and is really easy to immitate! It’s also fairly easy to make several and then freeze them to eat later, or even freeze the individual ingredients for reheating and assembly later. It’s really flexible, so create them how you want! Here’s a few notes I have, and then you’ll find the recipe below. The recipe makes 6 wraps.
EGGS
At the location in Disney World, the egg is in patty form. This would be easy to do, basically making an omelette without the fillings. Disneyland takes the easier route that I use, just using regular scrambled eggs.
SAUSAGE
The exact sausage they use is unknown. It isn’t breakfast sausage. The same sausage is used for the breakfast and lunch wraps. You can see it is long and thin. I did some research, and it seems like the closest match would likely be a type of Portuguese sausage known as linguiça. It’s juicy, spiced, and has a nice casing that snaps when you take a bite. If you cannot find linguiça, look for smoked and uncured all-pork wieners with a natural, snappy casing and no added flavor (i.e. avoid “Italian,” “Cajun Style,” etc.).
PEPPERCORN SAUCE
I choose the easy route, and use packaged gravy. It’s easier, faster, and I’m less likely to mess it up. Can’t have curdled or funny tasting gravy on my wrap! If you want to create the gravy from scratch, though, here is a recipe that is about as close as you can get from the Food Network:
https://www.foodnetwork.com/recipes/paula-deen/big-bobs-gibsons-white-sauce-recipe-1915328
Recipe
INGREDIENTS
6 pork sausage links, preferably linguiça
1 packet peppercorn gravy mix (or gravy made from the previously mentioned link)
9 eggs
12 TBSP cheddar cheese, finely shredded
6 pieces round, 6″ or 7” gyro bread (pocketless pita)
Make the peppercorn gravy according to instructions on packet. Cook sausage through. On the grill is the most delicious, but most people don’t want to fire up the grill for breakfast, so in a pan on the stove or in the oven will do just fine. Scramble the eggs or make them into the patty, however you prefer. You want approximately 1 1/2 eggs per wrap if scrambled, or the same amount per patty will make a patty about 5 inches around. Using 2 TBSP of cheese per wrap, assemble each wrap with egg on bottom, sausage, then gravy and cheese. Enjoy now or freeze for reheating later!
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