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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.
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.
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.
Uncover and cook over medium heat until the liquid reduces and evaporates if too liquidy to avoid soggy tortillas, 3 to 5 more minutes.
Warm Microwave the flour tortillas in a clean dish towel, for about 20 seconds, or until they are pliable so they don’t crack.
Top each tortilla with ¾ ounce (about ¼ cup) cheese, ⅓ cup taco meat, and some of the pico de gallo. Fold in the sides and roll up like a burrito.
Wrap each Meximelt in a damp paper towel and microwave for 60 seconds each.
Remove and serve immediately.