In a china or plastic dish, combine garlic, oil, salt, pepper and half the orange juice. Add chicken strips, cover and marinade in fridge for an hour.
Pre-heat oven on low. Drain chicken and discard marinade. Heat oil in a large skillet and cook chicken in batches until golden. Keep warm in oven. Wrap tortillas in foil and warm in oven. Wipe pan with paper towels to remove excess oil. Add chicken stock to pan and bring to boil. Reduce by one third, lower heat and add remaining orange juice, half the sour cream, worcestershire sauce and paprika. Season to taste.
Layer chicken pieces, onion, rocket and sauce in tortillas. Wrap and serve with extra sour cream.