News Department

Wawa launches ‘Cravings Made Easy’ campaign with $2, $4, and $6 menus, featuring new dill pickle ranch flavors

Limited Time Offer valid at all 1,100 stores now through May 11

NEW JERSEY – Wawa has launched its new “Cravings Made Easy” campaign, offering a limited-time menu featuring great variety, value, and flavor for customers.

The menu includes popular Wawa favorites at affordable price points. Items priced at $2 include Breakfast and Regular Snack Wraps, Small Soup, Turkey Junior®, Meatball Junior®, and 16-oz Iced Coffee. The $4 items include the BTO Bacon Burrito, Cheese Quesadilla, Turkey Shorti®, Meatball Shorti®, Crispy and Roasted Chicken Sandwiches, and 16-oz Strawberry or Mango Smoothie. Additionally, $6 items include the Turkey Classic, Italian Classic, Meatball Classic, and Cheesesteak Quesadilla.

To enhance customers’ hoagies, paninis, and wraps, Wawa is excited to introduce two new craveable toppings – Dill Pickle Ranch Sauce and Crispy Pickle Toppings! Dill Pickle Ranch Sauce is creamy, tangy, and savory, while the Crispy Pickle Topping is crunchy, crispy, and adds a unique texture and bold flavor to any choice.

“Our new ‘Cravings Made Easy’ campaign offers signature items at a great price and is just one more way Wawa aims to fulfill lives in our community,” said Mary-Rose Hannum, Chief Marketing Product Officer. “We love delighting our customers and know they’ll be satisfied with the great value and new flavors this campaign brings to the table!”

Jay Edwards

Born and raised in Northwest NJ, Jay has a degree in Communications and has had a life-long interest in local radio and various styles of music. Jay has held numerous jobs over the years such as stunt car driver, bartender, voice-over artist, traffic reporter (award winning), NY Yankee maintenance crewmember and peanut farm worker. His hobbies include mountain climbing, snowmobiling, cooking, performing stand-up comedy and he is an avid squirrel watcher. Jay has been a guest on America’s Morning Headquarters,program on The Weather Channel, and was interviewed by Sam Champion.

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