Slice portabello mushrooms and zucchini, then season with salt pepper and a drizzle of olive oil. 

In a hot grill pan grill the vegetables for 3 min on each side until grill marks form. 

In a blender blend fresh basil, pine nuts, garlic, parsley, salt, and olive oil until smooth. 

To soften rice wraps soak in cool water for a few minutes, then remove gently immediately. 

Layer lettuce over the rice wrap, then grilled veggies. Roll by first folding the outer edges then rolling inward until a cigar is formed. 

Serve with dipping sauce.