Peel the garlic cloves and place in a small food processor or blender along with the coriander (leaves and stalks). Whizz together until finely chopped. Add the remaining marinade ingredients and blend until you have a thick marinade. Note: if the mixture is too thick, add a splash of water to help it blend. 

Cut the chicken into thin strips. Place them in a bowl and pour over the marinade. Toss together until the chicken is well coated, then cover and pop in the fridge for at least ½ hour to soak up the flavours. 

While the chicken is marinading, peel and finely slice the onion, and deseed the peppers then cut them into thin strips. 

When you’re ready to cook, heat the oil in a large frying pan or wok on a medium heat. Add the chicken and stir-fry until starting to brown. Add the onion and peppers to the pan and continue to stir-fry until the chicken and peppers are cooked through. 

Shred the chicken into baby bite sized pieces and serve in a bowl with the pepper strips. Mix in a spoonful of sour cream before serving or pop some on the side for dipping (optional). 

For the rest of the family, serve the chicken and peppers with wraps, sour cream and lime wedges on the side and let everyone build their own fajita wraps. 

This recipe can also be cooked in an air-fryer. Follow the steps until you are ready to cook, then mix the onion and pepper with the chicken and pour them all into the air-fryer basket or drawer. Air Fry at 200°C for 20 minutes, then check the chicken is cooked through before shredding into bite-sized pieces for baby and serving.