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Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
Add the chopped tomatoes and the shredded chicken.
Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly.
Remove from heat.
Add ⅙ of the filling to each flour tortilla, closer to one side for easy rolling.
Heat the oil in a large skillet over medium heat.
Add each flauta, seam side down to the pan.
Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
Remove from pan to cool on a wire rack.
Garnish with shredded lettuce, cheese and pico de gallo.
Serve with salsa and/or sour cream.