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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