Combine the oil and garlic then brush over one side of the tortillas. Cut each tortilla into quarters. Heat a non-stick frying pan over medium-high heat until hot. Cook tortilla triangles, 4 at a time for 30-45 seconds on each side until light golden. While hot, remove and quickly wrap over the handle of a wooden spoon. Allow to cool.
Using a small sharp knife cut each Qukes® lengthways leaving them still attached at the base.
Crush the peas with a fork then transfer to a bowl. Add avocado, chilli, mint, feta and lemon juice. Mix well.
Spoon 2 heaped teaspoons of guacamole mixture into each Qukes®. Place into centre of tortilla cups. Top with chilli if desired. Drizzle with a little extra virgin olive oil, season and serve.