Sweet Potato “Taco” Wraps with Turkey, Avocado, Arugula, and Yogurt

My Symptom check-in

POTS: I had dizziness every time I stood up today and my heart rate jumped fast - I needed salt and steady carbs today, and the turkey plus sweet potato helped.

Vestibular migraine: I had no vestibular migraine symptoms today - no vertigo, no nausea, and no light sensitivity.

Lupus: I had body aches and a low fever today - I wanted an anti-inflammatory meal today that was fully cooked and easy on my stomach.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Salted protein + carbs supports steadier energy; easy to add sodium
Vestibular migraine	Usually	Mild ingredients; avoid spicy sauces or vinegar
Lupus	Yes	Sweet potato + greens + avocado is anti-inflammatory-leaning; everything can be fully cooked and gentle

Ingredients (makes 3 to 4 tacos)

Sweet potato tortillas

• 1 large sweet potato, peeled

• 1 egg (optional but helps bind)

• Salt and pepper

• Oil spray or olive oil

Fillings

• Deli turkey or cooked turkey slices

• Avocado, sliced

• Arugula

• Plain Greek yogurt (or dairy-free yogurt)

• Salt

Optional: cucumber slices

Steps

1. Make the sweet potato tortillasGrate the sweet potato. Squeeze out moisture with a paper towel. Mix with salt (and egg if using).Form thin ovals on a parchment-lined baking sheet. Bake at 400°F for 20 to 25 minutes, flip, then bake 10 more minutes until set and browned.

2. AssembleSpread yogurt on each sweet potato tortilla, add arugula, turkey, and avocado. Salt to taste. Fold like tacos.