Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk together garlic, oil, lemon juice, salt and black pepper.
Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking and brushing with garlic mixture. Transfer vegetables to cutting board.
Meanwhile, in small bowl, combine Neufchatel cheese and olives. Spread each wrap with about 3 tablespoons cheese mixture.
Cut mushroom and bell pepper into 1/4-inch thick slices; separate onion into rings. Arrange 1/4 of the vegetables and basil leaves over cream cheese mixture on bottom third of each wrap. Starting from bottom of each wrap, tightly roll wrap around filling.