Heat the sesame and olive oils in a large skillet over medium heat. Add 1 chopped garlic clove and 1 teaspoon of the chopped ginger, then add the chopped bok choy and frozen green peas. Cook, stirring occasionally until the veggies are tender, about 5-7 minutes. Add the soy sauce about halfway through the cooking time.
While the veggies are cooking, whisk together the plain yogurt, the other chopped garlic clove and 1 teaspoon of the chopped ginger, and lime juice. Warm the tortillas in a skillet over the stove and set aside.
Remove the veggie filling from heat and divide evenly among the three tortillas. Top with a dollop of the yogurt sauce, and enjoy!