The smoky sweetness of grilled veggies shines in these wraps, paired beautifully with the crunchy, tangy slaw. Our Strawberry Kiwi Balsamic delivers a fruity twist to the crisp cabbage and carrots, while our Basil Olive Oil coats the vegetables witha  lush herbal flavor. Each bite offers a balance of smoky, sweet, and tangy elements wrapped in the freshness of lettuce.

I N G R E D I E N T S :

• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 eggplant, sliced into rounds
• 2 tbsp Rocky Mountain Olive Oil Basil Infused Olive Oil
• 4 large lettuce leaves (such as romaine or butter lettuce)
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 2 tbsp Rocky Mountain Olive Oil Strawberry Kiwi Balsamic Vinegar
• salt and pepper, to taste

I N S T R U C T I O N S :

1. Preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and eggplant with Basil Olive Oil, salt, and pepper.
2. Grill the veggies for 5-7 minutes on each side, until tender and slightly charred.
3. In a bowl, combine the shredded cabbage, carrots, and Strawberry Kiwi Balsamic. Season with salt and pepper to taste.
4. To assemble the wraps, place the grilled veggies in the center of each lettuce leaf and top with the slaw.
5. Wrap them up tightly and serve immediately.