In a small pan, saute the garlic & onion in the oil until translucent. Add the tomato & pepper and continue frying. Add the chicken, salt & pepper. Fry for 3-4 more minutes. Remove from heat. In another frypan, heat about 3 cm corn oil on med. high. The tortillas you use should be of good quality, thin, and 6-7 inch long. If you use those grocery store kind from the plastic bags, they will be too thick and will crack when you roll them. In each tortilla, place 1 heaping tablespoon of the chicken filling. Carefully roll them up, as tightly as possible. Secure with 3-4 toothpicks. Fry each in the oil until the tortilla is hard and a golden color. Continue until all -10ºC lautas are made. Accompaniments: salsa fresca or guacamole creme fraiche