Cut the chicken into bite size pieces and cook in a nonstick skillet with the onions over
medium heat. Cook for approximately 5-7 minutes, and once browned, add the peas and
garlic. Cook an additional 4 minutes. As they cook, mix the curry and the yogurt
together in a separate mixing bowl.
Add the rice to the cooking chicken mix along with the recommended amount of water
(see package). Mix well and bring to a boil. Just before all the water has dissolved, add
the curry yogurt; mix well. Let simmer until creamy.
When ready, spoon equal portions into the tortillas. Salt and pepper to taste. Wrap and
seal with a toothpick. Place onto a baking sheet and bake for approximately 10 minutes
or until golden brown in appearance.