Cut the carrot and zucchini into julienne strips; slice the pepper and onion. In nonstick pan, cook steaks as directed on package, chopping steak with utensil as you cook; set aside.
Add canola oil and stir fry carrots, zucchini, peppers and onions over medium-high heat until slightly tender. Add the precooked steaks and teriyaki marinade; heat through.
To serve, top sandwich wrap with lettuce and steak mixture; roll up.