How To Make a Sliced Eopie Wrap at Home (Copycat Recipe)

Part of the Disney World May the Fourth celebration, the Sliced Eopie Wrap is an exciting limited-time offering at Star Wars: Galaxy’s Edge.

Featuring a delicious combination of roasted pork loin, capicola ham, spiced broccoli rabe, provolone cheese, and red pepper emulsauce in a pita, it’s one of the highlights of the specialty Disney eats items rolled out for Star Wars Month.

Drawing inspiration from the Batuuan Ronto Wrap recipes and the available description of this new menu item, we’ve created this copycat Sliced Eopie Wrap recipe so you can continue to enjoy it at home anytime.

Considering the ingredients, this new Galaxy’s Edge sandwich seemingly takes its inspiration from classic Italian sandwiches. But the methods and process give it the unique flair of a galaxy far, far away.

With some pre-planning, this is an easy weeknight Disney dinner at home. Although total prep time is likely around 2 to 3 hours, active work is really around 1 hour. And you can make most of the ingredients in advance, meaning you can quickly reheat and assemble in less than 20 minutes.

The Sliced Eopie Wrap is available at Docking Bay 7 in Disney’s Hollywood Studios at Walt Disney World in Florida through May 31st, 2025.

Comparing the Sliced Eopie Wrap and Ronto Wrap

A variation of the Ronto Wrap, the Sliced Eopie Wrap uses some of the ingredients. Both are based on a pita wrap and use the same roasted pork. But that’s where the similarities end.

Instead of the hot dog or sausage, the Sliced Eopie Wrap includes capicola ham. It’s topped with a spiced broccoli rabe in place of the tangy slaw. Plus, it replaces the peppercorn sauce with red pepper emulsauce – aka red pepper mayonnaise – and herb aïol.

Sliced Eopie Wrap Ingredients

Our Sliced Eopie Wrap recipe makes 8 wraps.

Roasted Pork Loin

• 1 ½ to 2 pound pork tenderloin (one whole pork tenderloin)
• canola oil to coat (about a tablespoon)
• 2 tablespoons coarse salt (such as kosher or sea salt)
• 6 to 8 grinds of black peppercorns (or more to taste)
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin

Spiced Broccoli Rabe

• 1 to 2 bunches of broccoli rabe (2 to 3 stems per wrap) [Substitute Broccolini or Asparagus]
• 3 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon sambal (or more to taste) [Substitute Sriracha]
• 1 teaspoon coarse salt
• 1 tablespoon lemon juice

Red Pepper Emulsauce

• 1 cup roasted red peppers (from jar or freshly roasted)
• 1 cup mayonnaise
• 2 tablespoons red wine vinegar
• 2 cloves garlic, finely minced
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (or more to taste)
• ½ teaspoon coarse salt

Herb Aïoli Sauce

• 1 cup mayonnaise
• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh parsley, minced
• 1 teaspoon fresh chives, minced
• ½ teaspoon coarse salt (or more to taste)
• 2 grounds of black peppercorns

Additional Components

• 8 pita breads
• 8 to 16 ounces sliced capicola ham
• 8 to 16 slices of provolone cheese

Copycat Sliced Eopie Wrap Recipe

Disney has not officially released a Sliced Eopie Wrap recipe, but it’s easy to recreate this theme park treat at home with a little planning.

This recipe is basically a riff on the Ronto Wrap copycat recipe originally published in The Official Disney Parks Cookbook by Pam Brandon.

We used that as the basis for our own copycat recipe, with a few tweaks to make it more flavorful – and dare I say – more authentic.

Our Slided Eopie Wrap recipe takes inspiration from classic sandwich recipes, while trying to imagine how the Disney chefs think. Although this recipe isn’t a perfect copycat, we are quite happy with how the wraps turn out.

Have suggestions on how to improve the recipe? Drop us a message on our Discord server.

Roasted Pork Cooking Steps (Two Hours or Less)

Clean the pork tenderloin using a sharp fillet knife, removing the tough silver skin. You can also remove large pieces of fat.

Lay the tenderloin on a baking sheet or roasting pan, using about one tablespoon of canola oil to coat the pork.

Sprinkle on the coarse salt, fresh ground black peppercorns, paprika, garlic powder, onion powder, ground ginger, ground coriander, and ground cumin, making sure to coat all sides of the pork.

Cover with plastic wrap or a tea towel and allow the pork to come to room temperature for about one hour. You can store the pork in your refrigerator for up to 2 days, but allow it to come to room temperature before cooking.

Cook the pork in an air fryer at 350°F (177°C) until it reaches 145°F (63°C). This usually takes about 20 minutes, but cook time will vary based on the weight of your tenderloin.

For a traditional over, set the temperature to 325°F (163°C) and allow it to preheat for at least 30 minutes. Then bake for 25 to 30 minutes and remove from the oven when the internal temperature reaches 145°F (63°C).

Let the pork tenderloin rest on a cutting board for at least 15 minutes before slicing. This helps keep the pork juicy and tender.

When you are ready to cut, make thin slices at an angle. Called a bias cut, this also helps keep the meat tender, making it easier to bite into each piece.

You can store the cooked pork in the refrigerator for up to two days or freeze it for 2 to 3 months. Reheat the pork in a dry skillet before serving.

Spiced Broccoli Rabe Cooking Steps (15 to 20 minutes)

Fill a medium stock pot or saucepan with water and bring to a boil over high heat.

Trim the ends of the broccoli rabe and wash thoroughly with cold water, then pat dry with a kitchen towel or paper towels.

Blanch it in boiling water for 2 to 3 minutes, then submerge it in an ice bath. Drain the broccoli rabe and set aside.

Combine the olive oil, garlic, sambal, coarse salt, and lemon juice in a bowl. Toss the broccoli rabe in the sauce to coat and set aside.

Heat a large skillet over medium heat. Once the pan is hot, sauté for 3-4 minutes until tender-crisp.

Red Pepper Emulsauce Cooking Steps (5 Minutes or Less)

Combine the roasted red peppers, mayonnaise, red wine vinegar, garlic, paprika, cayenne pepper, and coarse salt in a food processor and blend until smooth. Alternatively, you can use an immersion or stick blender.

Taste and adjust the salt and cayenne as necessary before serving.

The emulsauce should have the consistency of ketchup, thick enough to scoop with a spoon but thin enough to easily spread.

You can thin out your sauce with water, being careful to add only a little at a time. If it’s too thin, you can add a little more mayo.

Pulse in the food processor or with the stick blender between each addition until fully combined.

You can make the red pepper mayo in advance and store it in a jar in the refrigerator for up to 5 days.

Herb Aïoli Cooking Steps (5 Minutes or Less)

Using a spatula, combine the mayonnaise, olive oil, garlic, lemon juice, minced parsley, minced chives, coarse salt, and freshly ground black peppercorns in a mixing bowl.

Stir until the sauce is fully combined. Taste and add more salt and black pepper as needed.

Aïoli should be about as thick as ranch dressing, thin enough to drizzle but not quite thick enough to scoop with a spoon.

If your aïoli is too thick, thin it out with a little more olive oil. If it’s too thin, add more mayo. Be sure to mix each addition in completely.

Like the red pepper emulsauce, you can make the herb aïoli up to 5 days in advance as long as you store it in a jar in the refrigerator.

Pita Cooking Steps and Assembly (5 Minutes or Less)

To assemble your Sliced Eopie Wrap, warm your pitas in a dry skillet over medium heat for 30 to 60 seconds. You want to warm the pitas without charring or burning them.

Once warmed, spread a thin layer of the herb aïoli on the pita. Then lay down 1 to 2 slices of provolone cheese and several slices of pork tenderloin. Depending on how thin your pork is, we recommend between 3 and 6 slices.

Next, add the sliced capicola. The exact amount will depend on how thin they are, but we recommend 2 to 4 slices.

Then add 2 to 3 stems of the spiced broccoli rabe. The chefs in the Disney Parks leave them whole, but we recommend cutting them into two or three pieces each so they are easier to eat.

Finally, drizzle red pepper emulsauce over the top. Serve with yuca fries, tater tots, regular French fries, or any other side dish.

Sliced Eopie Wrap Recipe Substitutions and Cooking Notes

Without an official Sliced Eopie Wrap recipe, this is about as close to the original Disney eats as we can get. That said, there are a few substitutions you might want to consider.

Substitute Broccolini or Asparagus for the Broccoli Rabe

Broccoli rabe has a unique and often bitter flavor that not everyone likes. It also isn’t always something you will find in a standard grocery store.

You can easily replace it with broccolini. This long-stemmed broccoli hybrid tastes more like regular broccoli and can usually be found in many stores.

Cook the broccoli the same as the broccoli rabe for a similar, but slightly less bitter taste.

While not quite the same flavor or texture, asparagus is pretty easy to find in more grocery stores and even some farm stands.

You can still blanch the asparagus, but we recommend roasting at 350°F (177°C) for 15 to 20 minutes. It should be tender, but not charred.

Whichever substitute you choose, we recommend roughly chopping it to make it easier to eat.

Substitute Sriracha for Sambal

Sambal is a spicy chili paste found in some grocery stores and most Asian markets. While it has a unique flavor and spice, it is not necessarily something the average cook will use regularly.

Sriracha is a great substitute, mostly because it’s readily available and many home cooks will use it in other recipes.

Using Store-Bought Versus Homemade Mayo

I’m just going to say it: Homemade mayonnaise is superior to store-bought mayo in every way. That said, whipping eggs while slowly drizzling in olive oil isn’t easy.

So, I recommend using store-bought for this recipe unless you make your own regularly. But not all mayos are the same.

Unless you have dietary restrictions or concerns, I strongly recommend using full-fat mayo.

Avoid mayo substitutes like magical whipped condiments. They might sound the same, but they aren’t as rich.

It’s also worth splurging on the name brands instead of the value or store labels. The full-fat, name-brand labels are richer, creamier, and more delicious overall.

And since mayo is the base for two sauces in the recipe, it’s worth choosing something flavorful.

Substituting Lime Juice for Lemon

Lemons are known for their tart, acidic juice. But if you don’t have any lemons, you can easily substitute lime juice in equal parts.

Limes can be slightly bitter compared to lemons, but one tablespoon per sauce shouldn’t be noticeable.

If you have especially bitter limes, you can always sprinkle on a pinch of sugar. This will cut the bitterness by boosting the sweetness.