Heat oil in skillet. Sauté onion and garlic for 1 minute.

Mix curry powder with ¼ cup water and add to onion and garlic; cook for 2-3 minutes until thick.

In a saucepan, add cubed potatoes, remaining water, and stir in curry mixture. Continue to cook covered on low heat until potatoes are tender.

Add chickpeas and cook until liquid becomes thick like gravy.  Add chopped mock chicken strips; mix in well.

Fill the center of each tortilla shell with equal amounts of curry mixture.  Wrap up and eat warm.  Serves 6