In a bowl mix flour, rice, salt, yeast, lukewarm water, yoghurt and oil. Knead until you get a homogenous dough.
Make about 100 g tangerine-sized balls out of the dough and let it rest for about half an hour covered with a damp cloth.
Spread the dough with rolling pin to a diameter of approx. 30 cm. Using oil-free pan, bake the both sides in the high heat. Keep baked tortillas under a cloth. It would be the best if they remail air-free.
For the sauce; mix all the ingredients and put them in the fridge.
On the other hand, cut the chickens into cubes and saute them little oil, season with salt and curry.
Slice tomato, red onion, rocket and parsley in a thin shape. Chop red pepper in ring shape.
Take one tortilla, spread cream sauce all over. Add the garnish and make a wrap.