Soft tortillas filled with crisp, colorful vegetables and drizzled with a tangy peanut sauce make this an easy, no-cook, pick-up-and-go dinner. Everything comes together in minutes, with no stove time required, making it ideal for busy evening.

The creamy peanut sauce adds bold flavor while the vegetables provide crunch and color, creating a light yet filling meal that’s perfect when dinner needs to move at your pace.

Depending on type of peanut butter, be sure to mix the sauce well to form a smooth sauce.

Look for bags of shredded cabbage in the produce department

Vegetables can be diced instead of cutting into sticks.

Assemble ingredients.

Mix sauce.

Warm tortillas and fill with vegetable mixture.

To buy: 1 jar creamy peanut butter. 1 bottle reduced sodium soy sauce, 1 bottle rice wine vinegar, 1 bag shredded cabbage, 1 package peeled carrots, 1 cucumber, 1 bunch cilantro, 1 bunch scallions, 1 jar dry roasted peanuts, 1 package whole wheat 8-inch tortillas. Staples: sugar.

1/4 cup creamy peanut butter

1 1/2 tablespoons reduced sodium soy sauce

1 1/2 tablespoons rice wine vinegar

1 tablespoon sugar

3/4 cup shredded cabbage

3/4 cup carrots cut into sticks about 1/8-1/4 by 1 inch

1/2 cup cucumber sliced into sticks about 1/8-1/4 by 1 inch

1/4 cup cilantro leaves

1 thinly sliced scallion (about 1/4 cup)

1/4 cup chopped dry roasted peanuts

4 whole wheat 8-inch tortillas

In a bowl, mix peanut butter, soy sauce, rice wine vinegar and sugar together. Stir well to make a smooth sauce. Combine cabbage, carrots, cucumber, cilantro and scallions in a bowl. Mix in the sauce. Toss well. Wrap tortillas in a paper towel and place in a microwave oven for 30 seconds. Or wrap them in foil and place in a toaster oven or under a broiler for 30 seconds to warm through. Place tortillas on the countertop. Divide the mixture into 4 parts. Place each mixture on the center of the tortilla. Sprinkle each with roasted peanuts. Take the edge of each tortilla and fold it covering about 1/4 of the mixture. Take the opposite edge and fold in the same way. Take remaining edges and fold over the mixture to cover completely. Turn the tortilla over with the edges on the bottom and cut in half. Divide the 8 wrapped tortilla pockets onto 2 dinner plates and serve.

Yield 2 servings.

Per serving: 512 calories (51 percent from fat), 29.2 g fat (5.2 g saturated, 12.2 g monounsaturated), no cholesterol, 19.4 g protein, 52.9 g carbohydrates, 10.3 g fiber, 632 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.