Preheat oven to 425 F. Cook chicken in nonstick skillet until done, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla, leaving 1/2" edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.