Turkey Mexi-Melts

Monday 11 February 2019

Not having a hob/cooker to use for the last half week or so has certainly been a challenge for me.  I really hope that when the Engineer comes tomorrow, it is an easy fix! 

We did purchase a portable hot plate, but with only two small burners on it, it doesn't really lend itself much to cooking gourmet meals  It is however, fab for browning things and heating things up, like soup.  I haven't actually cooked any pasta on it yet, but I did cook carrots on it the other day.

It required a bit of difference in planning as I am used to the instant heat of gas.  This electric hot plate takes much longer to heat up and it doesn't cool down instantly either, so I keep having to warn Todd that the burner was just on as it is not really obvious by looking at it, but if you set something on it, you would sure know in a hurry, especially if it was your hand or something plastic! 

Today (Sunday as I write this) I  used it to make our favourite Mexi-Melts, working with it in tandem with our Microwave. Tandem cooking!  It works well!  We are huge fans of Tex Mex food!  I heard rumours that we are supposed to be getting a Taco Bell in Chester, but that was months ago and there isn't one yet, although there is supposedly one in Liverpool.  I can't wait!

This is a riff on their Mexi-Melt sandwich, which is kind of like a burrito/wrap.  I did make a few changes, so technically they are not identical, but I don't think anyone will really mind.  They are fabulously delicious!

We try not to eat a lot of red meat here, so I used ground turkey instead of beef. You can use ground turkey thighs, but I like the turkey breast meat. 

This gets simply browned in a skillet.  Because I am using turkey breast which is ultra low fat, I add a bit of oil to help keep it from sticking. We like ground turkey so this really works for us. If you are not a fan of ground turkey, you can use ground beef, but do try to use an extra lean one.

Once you get the turkey browned and seasoned (I give my homemade taco seasoning recipe below) you simply layer the meat and two kinds of cheese in a flour tortilla, along with some tomato salsa.  How spicy you choose to use, is up to you!  I like the mild one myself.

Once you get all of the tortillas filled and rolled, you wrap them up in some damp paper towelling and then nuke them in the microwave for a minute.  This is just long enough to heat everything through nicely and melt the cheese. 

I make my own Chipotle mayo dip for serving with them.  Its a really simple to make also. If you are not fond of mayo, you can use sour cream.

Taco Seasoning Mix

prep time: cook time: total time:
This is better than any packaged mix. No preservatives or chemicals.


  • 1/2 tsp garlic powder (not salt)
  • 1/4 tsp onion powder (not salt)
  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 TBS mild chili powder (American style)
  • 1/2 tsp sweet paprika
  • 1/4 tsp red pepper flakes
  • 1 tsp salt


  1. Mix all of the ingredients together in a jar to combine well.  Use as needed.  Store, tightly covered in a dark place for up to 6 months.
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These are oh so delicious, especially when you serve them with the mayo which adds a touch more flavour and a hint of creaminess.  I like to sprinkle the dip with black olives and spring onions for even more flavour.

Yield: 8

Turkey Mexi-Melts

Quick, easy and satisfying. I have added an optional dip which adds even more taste.  Serve with a salad for a light supper, or without for a quick lunch. You can also put together, wrap up tightly and freeze.  When you are ready to eat, just thaw at room temperature for an hour or so and then warm as in the recipe instructions.


  • 1 pound ground turkey
  • 1 tsp oil
  • 1 envelope of taco seasoning mix
  • 225g grated strong cheddar cheese (8 ounces)
  • 225g grated Jack cheese (8 ounces)
  • 8 to 10 flour tortillas (8 inch)
  • 200g tomato salsa (1 generous cup)
  • For the Dip: (optional)
  • 220g good quality mayonnaise
  • 1 TBS lime juice
  • 1 tsp chipotle chili paste
  • finely chopped black olives and spring onions


  1. Heat the oil in a large skillet.  Add the ground turkey and brown thoroughly, until no more pink juices remain.  Stir in the taco seasoning and heat through.
  2. Lay out your tortillas.    Sprinkle the cheddar cheese down the middle of the tortillas, dividing it equally amongst each.  Divide the seasoned turkey equally amongst the tortillas, placing it on top of the cheddar cheese.  Spoon a portion of the tomato salsa over top of the turkey in each tortilla, dividing it equally amongst them.  Finally sprinkle the Jack cheese over top of the salsa.  Roll each tortilla up to enclose the filling.  Wrap each in a piece of damp kitchen paper towelling.  Microwave 2 at a time for 1 minute on high.  Let sit while you microwave them all.
  3. To make the dip. whisk together the mayo, lime juice and the chipotle paste in a bowl. Top with the chopped olives and onions.
  4. Serve the hot wraps with the mayo for dipping.
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Authentic or not, these are really delicious.  Simple ingredients.  Easy method. Quick to throw together.  These are big winners all round, especially if you are a fan of Tex Mex!!  Bon Appetit! 


  1. Gas IS so different..I have electric but I have used gas in Europe..Instant grat!Hope your equipment gets fixed..have a great day.

    1. Thankfully it is now sorted Monique! I have a gas top and electric oven, which works beautifully for me! Hope your day is a nice one also! xo


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