Step 1

To prepare the pico de gallo toss all of the ingredients together in a bowl and refrigerate until ready to use. Once ready to use, drain so your mexi melt doesn’t get soggy.

Step 2

Brown the turkey in a large skillet over medium-high heat, breaking it into smaller pieces as it cooks. When no longer pink add taco seasoning and mix well.

Step 3

Add the onion, garlic, bell pepper, water and tomato sauce, stir and cover. Simmer on low for about 15 minutes or until the sauce thickens and the flavors meld.

Step 4

Uncover and cook over medium heat until the liquid reduces and evaporates if too liquidy to avoid soggy tortillas, 3 to 5 more minutes.

Step 5

Warm Microwave the flour tortillas in a clean dish towel, for about 20 seconds, or until they are pliable so they don't crack.

Step 6

Top each tortilla with 3/4 ounce (about 1/4 cup) cheese, 1/3 cup taco meat, and some of the pico de gallo. Fold in the sides and roll up like a burrito.

Step 7

Wrap each Meximelt in a damp paper towel and microwave for 60 seconds each.

Step 8

Remove and serve immediately.