Cooking time:
7-10 mins (depending on your chopping skills)
Ingredients
- 6 cherry tomatoes
- ½ red onion
- ¼ cucumber
- 100g plain yoghurt
- 6 fresh mint leaves, finely chopped
- zest and juice of half a lemon
- ½ small garlic clove, minced
- pinch of salt
- 1 tsp sugar (optional)
- 4 naan breads
- Tiba Tempeh Curry-Spiced Pieces 200g
- Small bunch coriander
Method
- Make the salsa by finely chopping the tomatoes, red onion and cucumber (discarding the centre part). Mix together and place in a small bowl.
- Next, make the mint yogurt dressing. Place the yogurt in a small bowl, add the chopped mint leaves, lemon zest and juice, garlic, salt and sugar (if using). Stir together.
- Now it’s time to assemble your wrap: warm the naan breads, microwave the tempeh pieces in a bowl for 1 minute, and spread a tablespoon of the yogurt dressing on each of the naans. Finally, top with the tempeh pieces, a spoonful of the salsa, more yogurt dressing and a few coriander leaves.
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